How to Make Flavor-Packed Vegetable Sauce (Efo Riro)

If you’ve been following my kitchen adventures, you’ll remember the infamous spinach sauce that made my entire family feel like grazing goats 🐐 (never again!). I’m convinced that spinach had a personal vendetta against me that day.

But guess what? Redemption came knocking today — and I nailed it! 🙌

This version of my vegetable sauce (Efo Riro) turned out so flavorful, rich, and vibrant that even the kids went for seconds. The magic trick? Roasting the peppers first! I saw Dishes by Q do it and had one of those “wait, why didn’t I think of that?” moments. I already roast my peppers for jollof base (you can find the recipe here) and stew, so why not this too? That smoky depth brought everything together beautifully.

I also used some lean shaki (tripe) for that traditional depth of flavor, and also made sure to trim off all the excess fat so it stayed light yet satisfying.

This vegetable sauce is a true Nigerian classic that pairs perfectly with rice, plantains, yam, eba, or even amala. Let’s get into how to make it 👇

Flavor-Packed Nigerian Vegetable Sauce (Efo Riro)

This flavorful Nigerian vegetable sauce, also known as Efo Riro, combines roasted peppers, tender lean shaki, and fresh spinach to create a rich, smoky, and wholesome dish. Roasting the peppers adds a depth of flavor that takes this classic Nigerian sauce to the next level. Perfectly balanced with spices and a light touch of palm oil, this recipe is a healthy, hearty option that pairs beautifully with rice, yam, plantains, or any Nigerian staple swallow.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings: 4

Course: sauce

Ingredients Method Notes

Ingredients

  

• 6 cups fresh spinach or ugu leaves, chopped
• 1½ cups assorted meats lean shaki, beef, or fish — trimmed and pre-boiled
• 1 medium onion chopped
• 1½ cups roasted pepper mix see below
• 2 medium red bell peppers
• 3 scotch bonnet peppers (ata rodo)
• 2 medium tomatoes
• ¼ cup palm oil adjust to preference
• 2 seasoning cubes or to taste
• 1 tsp ground crayfish or to taste
• ½ tsp salt or to taste
• 1 tsp ground locust beans (iru) optional
• 1 tbsp vegetable oil for roasting the peppers

Method

 

1. Roast and blend the pepper mix: Preheat oven to 400°F (200°C). Place your peppers, tomatoes, and onion on a tray, drizzle with a bit of oil, and roast for 15 minutes. Blend into a smooth, rich sauce.
2. Cook the shaki (tripe): In a pot, boil the trimmed shaki with salt, seasoning cube, and a little onion until tender.
3. Start the base: In another pot, heat the palm oil until hot (not bleached). Add chopped onion and locust beans, then fry until fragrant.
4. Add the roasted pepper blend: Pour in the blended pepper mix and let it simmer on medium heat for 10–15 minutes, stirring occasionally until thickened.
5. Combine: Add the cooked shaki and its broth into the sauce. Stir and cook for another 10 minutes so the flavors come together.
6. Add spinach: Finally, stir in the chopped spinach. Cook for 3–5 minutes, just until wilted but still bright green.
7. Serve: Enjoy your vegetable sauce with rice, yam, or any Nigerian staple you love!

Notes

• Roasting the peppers deepens the flavor and reduces the sour tang raw tomatoes sometimes give.
• Trim shaki well to remove excess fat; you’ll still get that classic taste without the heaviness.
• You can swap spinach for kale, ugu, or collard greens if you prefer a heartier texture.