Smoked Fish Efo Riro Stew

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A traditional Yoruba stew featuring tender greens and smoky fish, simmered in a rich tomato base for a deeply flavorful comfort meal. This Nigerian-inspired soup recipe, ready in about 40 minutes, pairs spinach, ugwu, smoked fish for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, washed and chopped spinach
• 1/2 cup, chopped (pumpkin leaves) ugwu
• 1/2 cup, flaked smoked fish
• 1 large, finely diced onion
• 3 cloves, minced garlic
• 2, finely diced bell peppers
• 1 cup tomato puree
• 1/2 cup palm oil
• 1/2 tsp thyme
• 1/2 tsp curry powder
• 1/4 cup vegetable broth
• to taste salt
• 2 tbsp (optional) ground crayfish

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1/2 cup palm oil in a pot over medium heat. Add 1 large diced onion and sauté until golden, about 5 minutes. Stir in 3 minced garlic cloves and 2 finely diced bell peppers, cooking for 3 minutes until softened.
2. Step 2: Add 1 cup tomato puree and cook for 5 minutes until the oil separates. Stir in 1/2 tsp thyme, 1/2 tsp curry powder, and 1/4 cup vegetable broth, mixing well to combine.
3. Step 3: Add 1 cup chopped spinach, 1/2 cup chopped ugwu, and 1/2 cup flaked smoked fish. Cook for 10 minutes until greens wilt and stew thickens, stirring occasionally. Season with salt and optional 2 tbsp ground crayfish.