Authentic Efo Riro Nigerian Spinach Stew
A rich, savory Nigerian spinach stew cooked in a vibrant pepper base with assorted meats and traditional locust beans.
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Ingredients
- 500 grams Fresh Spinach (Efo Shoko or Tete)
- 1/2 cup Palm Oil
- 3 large Red Bell Peppers (Tatashe)
- 2 pieces Scotch Bonnet Peppers (Atarodo)
- 1 large Red Onion
- 2 tablespoons Iru (Fermented Locust Beans)
- 500 grams Assorted Meats (Beef, Shaki, Ponmo)
- 1 cup Smoked Fish or Stockfish
- 3 tablespoons Ground Crayfish
- 2 units Seasoning Cubes
- 1 teaspoon Salt
Instructions
- 1
Coarsely blend the bell peppers, scotch bonnets, and half an onion; boil the mixture in a pot until the excess water evaporates into a thick paste.
- 2
Wash the spinach thoroughly, chop it, and blanch it in hot water for 1 minute, then immediately squeeze out all excess water to prevent a soggy stew.
- 3
Heat the palm oil in a large pot for 2 minutes (do not bleach), then add the remaining sliced onions and the Iru, frying until fragrant.
- 4
Add the concentrated pepper paste to the oil and fry for about 10-15 minutes until the oil starts to float on top.
- 5
Stir in the pre-cooked assorted meats, smoked fish, ground crayfish, and seasoning cubes; allow to simmer for 5 minutes to marry the flavors.
- 6
Taste the base and add salt if necessary, keeping in mind the saltiness of the smoked fish and crayfish.
- 7
Add the blanched spinach to the pot and stir thoroughly to coat the leaves in the rich pepper sauce.
- 8
Simmer on low heat for 2-3 minutes, then remove from heat immediately to keep the spinach vibrant and green.
Nutrition per Serving
420
Calories
28g
Protein
12g
Carbs
30g
Fat
4g
Fiber
5g
Sugar
850mg
Sodium
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