Fresh Callaloo / Tete / Eforiro Leaves

Minimum Purchase:
3 units


Efo is traditional African wild spinach and riro means “to mix’’ literally translating eforiro as “mixed spinach”. Eforiro leaves  is rich in vitamins and a very common vegetable in many Nigerian homes. They are usually added to stews and soup that go well with rice or yam. It is a perfect addition to meal to boost weight lose.


Store in an airy space; or dry leaves to remove moisture and store away in your refrigerator or freezer. This will keep the leaves fresh for a few more days.

LIFE 6d+ Product life guaranteed for 6 days excluding delivery day, with an average of 10 days

Suitable for vegetarians Suitable for vegetarians

Recipe for riro soup


  • 4 medium-size fresh tomatoes (Optional)
  • 2 bunch fresh Efo leaf
  • 1kg chicken ( or Assorted meat Kpomo, Shaki, smoked Turkey, or beef)
  • 4-6 large size bell pepper (Tatashe)
  • 1 cup of palm oil
  • 1 ½ cup scotch bonnet pepper (Ata-rodo)
  • 2 tablespoon crayfish
  • Stockfish (optional)
  • 2 medium onions
  • 2 tablespoons Iru (Locust beans)
  • Smoked fish or Panla
  • 2 Knorr cubes
  • Salt to taste


  1. First step, wash the assorted meat and kpomo, wash and debone the smoked fish.
  2. Secondly, pick the Efo vegetable, after that, wash and chop/slice into chunks; then blanch the Efo vegetable to get a lesser amount of liquid. 
  3. Thirdly, rough blend the tatashe, pepper, onion, and tomatoes keep aside.
  4. In a clean pot, pour in the assorted meat, stockfish, and pomo, spice with salt, slice onion; and Knorr cube seasoning with little water, place on a heat and cook to soften.
  5. Meanwhile, if cooking Efo for vegetarians, since it is dried mushroom; soak in warm water to rehydrate the meat section will not be necessary.
  6. In a deep pot, heat your palm oil, sauté your onions stir fry until golden brown.
  7. Pour in blended tomato and pepper, allow frying, and stir occasionally so it doesn’t get brunt.
  8. Fry until almost dry then add in the locust beans (Iru), and smoked fish and stir together with the sauce to dry.
  9. Finally, add in the cooked assorted meat with the stock (meat water), crayfish, seasoning cube, and salt to taste.
  10. In conclusion, gentle stir in the Efo shoko leaf or spinach vegetable, turn to mix properly with other soup ingredients adjust to taste, allow to heat well before you remove from stove.
  11. Serve and Enjoy!

You Might Also Like

Frozen Beef/Ox Tripe

Also Read

Making The Perfect Chicken Stock




This page serves as a summary for information purposes only, and is designed to enhance your shopping experience on the website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should be aware that products and their ingredients are subject to change. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. Niyis Limited is therefore unable to accept liability for any incorrect information. If the description of the product on this page contains a link to another party's website for further information on the product, please note that Niyis Limited has no control over and cannot be hold responsible for the contents of that website. You should also note that the picture images show only serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included. This data is supplied for personal use only. It may not be reproduced in any way whatsoever without Niyis Limited's prior consent, nor without due acknowledgement.



Extra Information

200.00 Grams