Smoked Fish Efo Riro Stew
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 soups ready in about 40 minutes pairs washed and chopped spinach, chopped (pumpkin leaves) ugwu, flaked 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Fish Efo Riro Stew take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Fish Efo Riro Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep washed and chopped spinach from drying out.
Can I substitute ingredients in Smoked Fish Efo Riro Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Fish Efo Riro Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Fish Efo Riro Stew?
Nigerian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
