Nigerian Efo Igbo Soup
A fuss-free beef built around assorted meat such as beef and tripe, dried fish and efo igbo (african spinach) — roughly 70 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Fish Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Wash the meat thoroughly, place it in a pot with one chopped onion, a stock cube, and a little salt, then add just enough water to cover and boil until tender, about 30 to 40 minutes.
- Soak the dried fish in hot water for 10 minutes, then rinse well, debone it, and break it into chunks to remove any grit.
- Blend the bell peppers, tomatoes, the remaining onion, and the scotch bonnet into a coarse paste, then pour it into a pot and simmer until the liquid reduces and thickens.
- Wash the efo igbo leaves in several changes of water, then chop them finely and set aside to drain.
- Heat the palm oil in a wide pot, add the iru and any reserved meat stock, then stir in the reduced pepper paste and fry for 8 to 10 minutes until the raw smell disappears.
- Add the cooked meat, dried fish, ground crayfish, and remaining stock cube, then simmer for 5 minutes so the flavours combine.
- Stir in the chopped efo igbo, cook uncovered for just 4 to 5 minutes so the leaves stay vibrant, then taste, adjust the salt, and serve hot with rice or pounded yam.
You'll use: Frying pan / skillet · Large pot · Saucepan · Blender
Tips & common questions
How long does Nigerian Efo Igbo Soup take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Nigerian Efo Igbo Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Eba and Efo riro (Vegetable Soup) with Fish.jpg by Jide Charles (Jidus), CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.