PART 1: PREPARE THE PROTEIN

Step 1: Cook the meat or fish until tender

Place your chosen meat in a pot and season lightly with salt. Add a small amount of water and cook over medium heat until the meat is tender.

If using smoked fish, rinse it thoroughly and set it aside.

Reserve the cooking liquid (stock), as this will be used later to build the stew.

PART 2: BUILD THE STEW BASE

Step 2: Heat the oil properly

Place a clean pot on medium heat and add the palm oil or vegetable oil. Allow the oil to heat up for about 1–2 minutes.

If using palm oil, do not overheat it to the point of smoking.

Step 3: Fry the Mama O’s paste

Add the Mama O’s Jollof Paste and chopped onions (if using) into the oil.

Stir continuously and allow the paste to fry for 4–6 minutes until it thickens slightly and becomes richer in colour. This step is essential to remove any raw taste and build a proper stew base.

PART 3: ADD PROTEIN AND DEVELOP FLAVOUR

Step 4: Add the cooked protein

Add the cooked meat and/or fish into the pot. Stir thoroughly so the pieces are fully coated in the fried paste.

Step 5: Add stock and seasoning

Pour in ½ cup of the reserved meat stock and add the stock cube. Stir well and allow the mixture to come to a gentle simmer.

Step 6: Simmer briefly to combine flavours

Cover the pot and allow it to cook on low heat for 5–7 minutes. This helps the protein absorb the flavour of the sauce.

PART 4: ADD THE VEGETABLES (CRITICAL STEP)

Step 7: Add the spinach and stir immediately

Add the spinach into the pot and stir immediately so it combines evenly with the sauce.

Do not add too much liquid at this stage, as the vegetables will release their own moisture.

Step 8: Cook the vegetables briefly

Allow the spinach to cook uncovered for 3–5 minutes only. Stir occasionally, but do not overcook.

The vegetables should remain vibrant and slightly firm, not dull or overly soft.

PART 5: FINAL TEXTURE & SERVE

Step 9: Adjust thickness and taste

If the stew is too thick, add a small splash of stock or water. If it is too light, allow it to cook for a few more minutes uncovered to reduce slightly.

Taste and adjust salt if needed.

Step 10: Serve hot

Serve the Efo Riro hot with rice, yam, plantain, or swallow.