Bold Flavor In Every Spoonful

Efo Riro is Nigerian comfort food at its most vibrant — a peppery, well-seasoned vegetable soup that pairs beautifully with almost any swallow. Ola-Hola’s dehydrated Efo Riro leaves lock in flavor and nutrients so you get that same garden-fresh taste any time of year.

What You’ll Need

• 1 pack Ola-Hola Efo Riro (Dehydrated Leafy Vegetables), rehydrated
• Ola-Hola Red Palm Oil
• Ola-Hola Assorted Meats and Fish Protein
• Ola-Hola Crayfish Powder
• Fresh pepper, onions, stock cubes, salt to taste

How To Make It

1. Soak the dehydrated Efo Riro leaves in warm water for 10 minutes to rehydrate, then drain well.
2. Heat palm oil in a pot and fry sliced onions until translucent.
3. Add your blended pepper mix and fry until the oil separates and rises to the top.
4. Stir in your cooked meat and fish, along with a splash of stock, and simmer for 5 minutes.
5. Add the crayfish powder and seasoning, then fold in the rehydrated greens.
6. Simmer for 5–7 minutes, taste, adjust seasoning, and serve hot.

Ola-Hola tip: our leaves are sun-dried at peak freshness, so a short soak is all you need to bring back that just-picked texture.

Shop Efo Riro leaves and taste the difference farm-fresh makes.

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