Efo Riro - Nigerian Spinach Stew

Efo Riro - Nigerian Spinach Stew

Efo Riro is a delicious Nigerian spinach stew, rich in flavor and tradition. Made with a blend of fresh vegetables, savory proteins, and aromatic spices, this dish is perfect for family meals or special occasions.

5 from 1 vote

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Course: Main Course

Cuisine: African

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 246kcal

Ingredients

8 cups spinach, chopped (fresh or frozen)
12 oz cooked meat (goat, beef, chicken, or your choice)
2 cups mushrooms (optional but adds a nice twist)
½ cup palm oil
2 plum tomatoes (Roma tomatoes)
1 red bell pepper
1 habanero pepper
1 onion (diced)
¼ cup water or stock (optional)
2 teaspoons bouillon powder
2 teaspoons cayenne pepper
1 teaspoon black pepper
2 teaspoons ground crayfish
1 teaspoon red pepper flakes (optional for extra heat)
1 teaspoon salt, or to taste

Instructions

Preparation

Blend tomatoes, red bell pepper, habanero pepper, and half the onion until smooth.
Chop the remaining half of the onion and set aside.
If using fresh spinach, chop, wash, squeeze, and leave in a colander. If using frozen spinach, microwave for a few minutes.
Wash and drain mushrooms.

Cooking

Heat Palm Oil: Warm palm oil in a medium pot over medium heat. Add chopped onions and sauté for about 2 minutes until fragrant.
Cook the Base: Add the blended tomato and pepper mix. Stir well and cook for 5 minutes, allowing the mixture to thicken slightly.

Notes

For less spice, reduce cayenne pepper to ½ teaspoon.
Add stock or water only if using fresh spinach to prevent the stew from drying out.
Cooking spinach longer will soften it further; adjust according to your preference.
Mushrooms are a non-traditional addition, but they make the dish versatile and vegan-friendly.

Nutrition