{{Short description|Spinach stew from Nigerian cuisine}} {{Infobox food | name = Efo riro | image = Efo Riro with fried mackerel fishes and roasted cowskin.jpg | caption = | alternate_name = | country = Yorubaland | region = Nigeria | creator = | course = | type = Dish | served = | main_ingredient = stockfish, Scotch bonnets (atarado), tatashe (red bell pepper), onions, crayfish, water, palm oil, red onion, leaf vegetables, other vegetables, seasonings, meat | variations = | calories = | other = }}
'''Efo riro''' ({{langx|yo|'''ẹ̀fọ́ riro'''}}) is a vegetable soup and a native soup of the Yoruba people of South West Nigeria and other parts of Yorubaland. The two vegetables most commonly used to prepare the soup are ''Celosia argentea'' ({{lang|yo|ṣọkọ̀ yòkòtò}})<ref>{{Cite news |date=2020-03-21 |title=The many benefits of celosia argentea, celosia trigyna |url=https://punchng.com/the-many-benefits-of-celosia-argentea-celosia-trigyna/ |access-date=2022-12-21 |newspaper=The Punch|language=en-US}}</ref> and ''Amaranthus hybridus''<ref>{{Cite journal |last1=Peter |first1=Kavita |last2=Gandhi |first2=Puneet |date=2017-09-01 |title=Rediscovering the therapeutic potential of Amaranthus species: A review |journal=Egyptian Journal of Basic and Applied Sciences |language=en |volume=4 |issue=3 |pages=196–205 |doi=10.1016/j.ejbas.2017.05.001 |s2cid=90828631 |issn=2314-808X|doi-access=free }}</ref> ({{lang|yo|ẹ̀fọ́ tẹ̀tẹ̀}}).<ref>{{cite book|url=https://books.google.com/books?id=pDj5SB3KF8UC&dq=Efo+riro&pg=PA35|title=Isi Cookbook:Collection of Easy Nigerian Recipes|author=Iswat Badiru|author2=Deji Badiru|date=19 February 2013|publisher=iUniverse, 2013|isbn=9781475976717|accessdate=July 7, 2015}}</ref><ref>{{cite book|url=https://books.google.com/books?id=FJxlWwrVcKcC&dq=Efo+riro&pg=PA112|page=112|title=The Recipes of Africa|publisher=Dyfed Lloyd Evans|accessdate=July 7, 2015}}</ref> The history of Efo riro is deeply rooted in the Yoruba culture. It was traditionally prepared with the locally grown vegetables, meat, fish, and a mixture of spices. The choice of vegetables and proteins varies based on personal preference and regional availability. The most commonly used vegetables are spinach, pumpkin leaves, or sorrel leaves, often combined with bell peppers, chili peppers, and onions.<ref>{{Cite web |last=Tv |first=Bn |date=2023-08-29 |title=Check Out Velvety Foodies' Delicious Efo Riro Recipe {{!}} Watch |url=https://www.bellanaija.com/2023/08/velvety-foodies-efo-riro-recipe/ |access-date=2024-04-01 |website=BellaNaija |language=en-US}}</ref>
Efo riro is a staple in Yoruba land and is often served at home and during traditional ceremonies. It is typically eaten with iyan, fufu, eba, amala, or other types of okele or "swallow" foods.<ref>{{Cite web |last=Oredola |first=Tayo |date=2019-08-16 |title=Efo riro - Nigerian Spinach Stew |url=https://lowcarbafrica.com/efo-riro-nigerian-spinach-stew/ |access-date=2024-04-01 |website=Low Carb Africa |language=en-US}}</ref> Over time, the popularity of Efo riro has spread across Nigeria and beyond, with many variations of the dish emerging.
==References== {{Reflist}}
Category:Nigerian soups Category:Yoruba cuisine Category:Spinach dishes Category:Seafood dishes Category:Fish stews Category:Nigerian meat dishes
{{Nigeria-cuisine-stub}}