What Is Efo Riro?

Order this at a Nigerian home on a weeknight and it might just come with rice. Order it at a party and it might come with a mountain of swallow. Efo riro doesn't insist on one or the other — that's part of what makes it one of the most-cooked soups in Yoruba kitchens.

What goes into efo riro

The base is spinach or ugu (pumpkin leaves), finely shredded and cooked down in a sauce built from blended peppers, onions, and palm oil. Iru (fermented locust beans) goes in for a deep, savoury backbone — the same ingredient that gives ayamase its signature funk, though efo riro is a lighter, everyday dish rather than an occasion stew. Crayfish, stockfish, and a protein of choice — beef, goat, chicken, or a mix — round it out. Everything simmers until the greens soften into the sauce rather than sitting on top of it.

What it tastes like

Efo riro is savoury and slightly peppery rather than fiery, with an umami depth from the iru and crayfish that sits underneath the greens. It's lighter than egusi — less thick, less clingy — but no less flavourful. The palm oil colours it a deep, glossy red-orange, and the greens keep their bite instead of turning to mush.

How it's eaten — rice or swallow, your choice

This is where efo riro breaks from soups like egusi and pepper soup, which are built around swallow and nothing else. Efo riro sits comfortably next to a plate of white rice, works just as well spooned over jollof, and also holds up as a proper soup with pounded yam, poundo, or amala. It's the dish Nigerians reach for when they want something vegetable-forward without giving up richness.

Efo Riro at NaijaGrill

At NaijaGrill on Rookery Road in Handsworth, efo riro is made the traditional way — real greens, iru, and your choice of protein, no shortcuts. Order it with rice or swallow, whichever you're in the mood for. Order on Uber Eats for delivery, or reserve a table at naijagrillandspice.co.uk/reservations and eat it fresh.