 | |
| Type | Dish |
|---|---|
| Place of origin | Yorubaland (Western Nigeria) |
| Region or state | Nigeria |
| Main ingredients | stockfish, Scotch bonnets (atarado), tatashe (red bell pepper), onionscrayfish, water,palm oil,red onion,leaf vegetables, othervegetables,seasonings,meat |
Efo riro (Yoruba:ẹ̀fọ́ riro) is avegetable soup and a native soup of theYoruba people ofSouth West Nigeria and other parts ofYorubaland. The two vegetables most commonly used to prepare thesoup areCelosia argentea (ṣọkọ̀ yòkòtò)[1] andAmaranthus hybridus[2] (ẹ̀fọ́ tẹ̀tẹ̀).[3][4] The history of Efo riro is deeply rooted in theYoruba culture. It was traditionally prepared with the locally grown vegetables,meat, fish, and a mixture of spices. The choice of vegetables and proteins varies based on personal preference and regional availability. The most commonly used vegetables arespinach, pumpkin leaves, orsorrel leaves, often combined withbell peppers,chili peppers, and onions.[5]
Efo riro is a staple in Yoruba land and is often served at home and duringtraditional ceremonies. It is typically eaten withiyan, fufu, eba,amala, or other types ofokele or "swallow" foods.[6] Over time, the popularity of Efo riro has spread across Nigeria and beyond, with many variations of the dish emerging.
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