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A classic Nigerian spinach and vegetable stew. Efo Riro is deeply flavored with Lagos Spices IRU (LOCUST BEANS), along with other signature ingredients like palm oil, prawns and assorted meats.

1. Saute the base. Heat palm oil in a pot and saute sliced onions until fragrant.
2. Add vegetables and stock. Stir in chopped greens, such as spinach, Ugwu or Bitterleaf, along with beef or fish stock.
3. Simmer and serve. Add your pre-cooked assorted meats, fish and Lagos Spices PRAWNS and simmer until the stew has slightly thickened. Season with salt and additional dry pepper to taste

PREPARATION:

• Add water to Lagos Spices Pap (Ogi-Baba) in a bowl
• Mix well until lump free paste is formed
• Bring hot water to a boil in a pot
• Slowly pour your mixed Lagos Spices Pap into the boiling water and stir continuously 
• Keep cooking and stirring for at least 3 minutes
• Your delicious Pap (Ogi-Baba) is ready to be served
• Add Milk or Sugar or Honey to taste
• Can be enjoyed with Moin-Moin or Akara

INGREDIENTS:

• 2 cups long-grain rice, parboiled
• 5 tablespoons ground dried crayfish
• 1 onion, chopped
• 1/2 cup Scotch bonnet, blended
• 1 tablespoon salt
• 2 tablespoons soy seasoning
• 1/2 cup dried prawn
• 1/2 cup (1 ladle full) palm oil

PREPARATION:

• Pour palm oil into a heated pot on the stove. Allow it to heat for 10 seconds.
• Add the chopped onions and allow them to simmer for a few seconds to extract some flavour.
• Throw in the blended pepper and stir. Add the ground crayfish and soy seasoning.
• Add 1 cup of water and stir. Taste before adding the salt to prevent it from becoming too salty. When the mixture starts to boil, add the rice and prawns, then cover it with a foil sheet. Leave it to boil.
• Serve hot.

Ingredients

•⁠  ⁠2 packs Lagos Spices dried  snails

•⁠  ⁠2 large Onions

•⁠  ⁠1 – 2  habanero  peppers

•⁠  ⁠1 – 2  red bell pepper

•⁠  ⁠2 tbsp Shrimp powder

•⁠  ⁠1 tsp Seafood bouillon powder

•⁠  ⁠1 Bay leaf

•⁠  ⁠¼ cup Oil

Instructions

1.⁠ ⁠In a bowl, pour  water over the snails to rehydrate and double in size

2.⁠ ⁠Cover the bowl and allow to sit for 12 – 24 hours until soft

3.⁠ ⁠Slice one of the onions, and one of the scotch bonnet peppers, and set aside.

4.⁠ ⁠In a pot, boil the snails with the sliced onions and scotch bonnet peppers, 1 tsp bouillon, 1 tsp salt, 1 bay leaf and 1 cup pf water on low heat for 30 minutes.

5.⁠ ⁠After 30 minutes of boiling, turn off the heat, and set the snails aside.

6.⁠ ⁠Slice the other onion, scotch bonnet, and bell pepper.

7.⁠ ⁠In a pan, heat up the oil on medium heat, and saute the sliced onions and peppers until it is translucent. Add in the snails, and continue to saute for another 15 minutes. Taste, and adjust seasoning if necessary.

8.⁠ ⁠Serve the peppered snails hot! With a side of extra chili and onions if desired

INGREDIENTS:

** 4 medium-size cocoyam pieces substitute with oat or potato flour

** 500 g cooked assorted beef stock reserved or smoked turkey

** 300 g Bitter leaves chopped and washed. ** 1 cup dried cod panla washed

** Cayenne pepper - use according to preference ** ½ cup palm oil 

** Iru/locust beans/ dawadawa.               ** 2-3 tbsp ground crayfish

** 2 Beef stock cubes                                     ** Salt to taste

** ⅓ cup Dried Shrimps 

** 300 g Uziza leaves

PREPARATION:

•  ⁠Boil assorted beef with salt, seasoning powder and onions, reserve stock. If using smoked turkey, grill or boil with panla and smoked fish.

•⁠  ⁠Bring cocoyam to boil with skin on till tender, peel skin off cocoyam and pound till you get a smooth paste. You can also purée the cocoyam with a blender to form a smooth paste. Can substitute with cocoyam flour, potato flour or oat flour

•⁠  ⁠Place a pan containing cooked assorted beef on medium heat, add smoked fish, dried shrimps, palm oil and cayenne pepper, mix to combine and bring to boil for about 3-4 minutes.

•⁠  ⁠Add iru/ogiri to the soup and stir to combine. After you’ve added the ogiri, check for salt. 

•⁠  ⁠Continue cooking until the ogiri dissolves in the soup and you should also be able to taste it, add pounded cocoyam paste in bits to the soup, and don’t stir just yet. Cover the pot with a lid and allow the cocoyam to dissolve in the soup. Once this is achieved, stir together and check for salt and seasoning

•⁠  ⁠Add the washed bitter leaves and Uziza leaves to the soup, stir till well combined (add water if soup is too thick). Reduce the heat and allow soup to simmer. Take the soup off the heat after 15 minutes and serve soup with any swallow of choice preferably yellow garri or pounded yam