Pounded Yam with Efo Riro

Name: Pounded Yam with Efo Riro
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Nigeria
Ingredients: 3 lbs yam, peeled and cubed; 4 cups spinach, washed and chopped; 1/2 cup palm oil; 1 onion, chopped; 3 tomatoes and 2 red bell peppers, blended; 2 scotch bonnet peppers, blended; 1 lb assorted meat and stockfish, cooked; 1/2 cup ground crayfish; Seasoning cubes, to taste

6 servings25 min prep45 min cookMedium Nigeria

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The Story Behind It

The Tale of Pounded Yam with Efo Riro

Story updated September 17, 2026

Pounded yam, made by boiling and pounding yam into a smooth, stretchy dough, is a staple across Yoruba and other southern Nigerian communities, reflecting yam's ancient status as one of West Africa's founding crops. Paired with efo riro, a rich spinach and pepper stew, it's a beloved Yoruba comfort meal for everyday dinners and celebrations alike.

Ingredients

Scale:· 6 servings

3 lbs yam, peeled and cubed
4 cups spinach, washed and chopped
1/2 cup palm oil
1 onion, chopped
3 tomatoes and 2 red bell peppers, blended
2 scotch bonnet peppers, blended
1 lb assorted meat and stockfish, cooked
1/2 cup ground crayfish
Seasoning cubes, to taste

Instructions

1Boil the yam cubes in salted water until very soft, about 25 minutes.
2Pound the yam in a mortar (or process in a stand mixer) until smooth and stretchy; keep warm.
3Heat palm oil in a pot and fry the onion until soft.
4Add the blended tomato-pepper mixture and simmer 15 minutes until reduced.
5Stir in crayfish, cooked meats, and stockfish, and simmer 10 minutes.
6Add the chopped spinach and cook 3-4 minutes until just wilted.
7Serve the efo riro alongside mounds of pounded yam.

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