Efo Shoko Lagos Style Spinach Stew
A vibrant, savory Nigerian spinach stew made with Lagos spinach (Shoko), palm oil, and a rich blend of peppers and proteins.
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Ingredients
- 4 cups Shoko (Lagos Spinach) leaves, blanched and chopped
- 1/2 cup Red Palm Oil
- 3 whole Red Bell Peppers (Tatashe), blended
- 2 whole Scotch Bonnet Peppers (Atarodo), blended
- 1 large Red Onion, finely diced
- 500 grams Assorted Meats (Beef, Shaki, or Tripe), boiled
- 1 cup Smoked Fish or Stockfish pieces(optional)
- 3 tablespoons Ground Crayfish
- 2 tablespoons Iru (Fermented Locust Beans)
- 2 units Bouillon Cubes
- 1 teaspoon Salt
Instructions
- 1
Blanch the Shoko leaves in boiling water for 2 minutes, then immediately plunge into cold water and squeeze out all excess liquid.
- 2
Heat the palm oil in a large pot for 3 minutes over medium heat; do not bleach the oil.
- 3
Add the diced onions and Iru to the hot oil, sautéing until fragrant and translucent.
- 4
Pour in the blended pepper mix (Tatashe and Atarodo) and fry for 15-20 minutes until the water evaporates and the oil floats to the top.
- 5
Add the pre-cooked assorted meats, smoked fish, ground crayfish, and bouillon cubes to the base.
- 6
Stir well and allow the proteins to simmer in the pepper sauce for 5-7 minutes to absorb the flavors.
- 7
Add the blanched Shoko leaves to the pot, tossing thoroughly to combine with the sauce.
- 8
Adjust seasoning with salt if necessary, simmer for a final 2 minutes, and serve hot with Pounded Yam or Eba.
Nutrition per Serving
345
Calories
28g
Protein
12g
Carbs
22g
Fat
4g
Fiber
5g
Sugar
680mg
Sodium
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