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Vegetable sauce (efo riro)

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
Cook Time 40 minutes
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.