Efo-riro served with Eba is a vibrant celebration of West African cuisine, bringing together rich, earthy flavours and comforting textures. The stew, made from tender spinach or fluted pumpkin leaves simmered with ripe tomatoes, red peppers, onions, and aromatic spices, creates a luscious, deeply savoury sauce. Traditionally enriched with smoked fish or assorted meats, the dish delivers a bold and complex taste that honours local heritage.
Paired with Eba, a staple made from garri (cassava flour) whipped into a smooth, dough-like consistency, this meal balances the stew’s intensity with its slightly tangy, mild palate. Eba’s firm yet pliable texture makes it perfect for scooping up the stew, ensuring every mouthful bursts with flavour and soul.
Efo-riro served with Eba is a vibrant celebration of West African cuisine, bringing together rich, earthy flavours and comforting textures. The stew, made from tender spinach or fluted pumpkin leaves simmered with ripe tomatoes, red peppers, onions, and aromatic spices, creates a luscious, deeply savoury sauce. Traditionally enriched with smoked fish or assorted meats, the dish delivers a bold and complex taste that honours local heritage.
Paired with Eba, a staple made from garri (cassava flour) whipped into a smooth, dough-like consistency, this meal balances the stew’s intensity with its slightly tangy, mild palate. Eba’s firm yet pliable texture makes it perfect for scooping up the stew, ensuring every mouthful bursts with flavour and soul.
