Quick Vegetable Efo Riro
A vibrant and savory Nigerian spinach stew cooked in a rich, spicy pepper base with palm oil.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 500 grams Fresh Spinach (Efo Tete or Shoko)
- 2 large Red Bell Peppers (Tatashe)
- 2 pieces Scotch Bonnet Peppers (Atarodo)
- 1 medium Red Onion
- 1/2 cup Palm Oil
- 2 tablespoons Ground Crayfish
- 1 tablespoon Iru (Fermented Locust Beans)(optional)
- 2 units Vegetable Bouillon Cubes
- 1 cup Smoked Fish or Stockfish pieces
- 1 cup Mushrooms or Tofu cubes(optional)
- 1 teaspoon Salt
Instructions
- 1
Coarsely blend the bell peppers, scotch bonnets, and half of the onion; do not blend until smooth.
- 2
Boil the blended pepper mixture in a pot for 10 minutes to reduce excess water until a thick paste forms.
- 3
Heat the palm oil in a separate large pot for 2 minutes, then sauté the remaining sliced onions and iru until fragrant.
- 4
Add the concentrated pepper paste to the oil and fry for 5-7 minutes until the oil starts to float on top.
- 5
Stir in the ground crayfish, bouillon cubes, smoked fish, and salt; simmer for 3 minutes to incorporate flavors.
- 6
Roughly chop the spinach and blanch it in hot water for 1 minute, then squeeze out all excess water thoroughly.
- 7
Add the squeezed spinach to the pepper base and stir well to combine.
- 8
Turn off the heat immediately and let the residual heat cook the vegetables for 2 minutes to keep them vibrant.
Nutrition per Serving
245
Calories
12g
Protein
14g
Carbs
18g
Fat
5g
Fiber
4g
Sugar
620mg
Sodium
Ratings & Reviews
No ratings yet
