Efo Riro Green Curry with Rice Noodles

Efo riro, the Nigerian greens stew built on blended pepper, onion, and often ground crayfish, shares a surprising number of moves with Thai green curry — a blended aromatic paste, a coconut milk simmer, and leafy greens that cook down into the broth. This version leans into that overlap, simmering chopped greens in a coconut-based paste of onion, garlic, ginger, and green chilies, then serving it over rice noodles instead of the usual pounded yam or rice.

Fish sauce stands in for the crayfish that traditionally seasons efo riro, giving the broth its savory backbone, with a splash of lime at the end to brighten the whole pot. Fresh basil scattered on top nods to the Thai side of the dish.

Blend the aromatic paste smooth before it hits the pot, and let it fry in the oil for a few minutes on its own before the coconut milk goes in — this step builds most of the flavor. The greens only need 5-8 minutes to wilt down once the broth is simmering.