Efo Riro (Nigerian Spinach Stew)

🧂 Ingredients

• 500 g Fresh spinach or pumpkin leaves (ugu)(Wash thoroughly and roughly chop. If using frozen spinach, thaw and squeeze out excess water.)
• 100 ml Palm oil(Use good quality, unrefined palm oil for authentic flavor.)
• 400 g Assorted meat (beef, tripe, shaki, ponmo)(Cut into bite-sized pieces. Can be pre-cooked or cooked from raw.)
• 100 g Stockfish (ikan agbon)(Soaked overnight in water until softened, then cut into manageable pieces. If unavailable, use dried fish.)
• 1 large Onions(Roughly chopped.)
• 2 medium Bell peppers (red)(Deseeded and roughly chopped.)
• 1-3 pieces Scotch bonnet peppers(Adjust to your spice preference. Remove seeds for less heat.)
• 2 medium Tomatoes(Roughly chopped.)
• 2 tbsp Ground crayfish(Adds a distinct umami flavor.)
• 1 tbsp Iru (fermented locust beans)(Optional, but highly recommended for authentic flavor. Rinse if very salty.)
• 1-2 pieces Seasoning cubes(Such as Knorr or Maggi, adjust to taste.)
• to taste Salt
• as needed Water or stock

👨‍🍳 Instructions

1. 1

   Prepare the proteins: If using raw assorted meat and stockfish, boil them in water with a pinch of salt and a seasoning cube until tender. Drain and set aside the stock (if desired for extra flavor). If using pre-cooked meat, simply ensure it's ready to add.

   ⏱️ 30-40 minutes
2. 2

   Make the pepper base: Blend the chopped bell peppers, scotch bonnets, and tomatoes until smooth. You can also add half of the chopped onion to the blend.

   ⏱️ 5 minutes
3. 3

   Sauté the aromatics and pepper base: Heat the palm oil in a large pot or Dutch oven over medium heat. The oil should shimmer but not smoke. Add the remaining chopped onion and sauté until fragrant and translucent, about 3-5 minutes. Pour in the blended pepper mixture. Stir well and cook, stirring occasionally, until the sauce thickens and the oil starts to separate from the stew, indicating the water has evaporated. This usually takes about 15-20 minutes. This step is crucial for developing the flavor and removing the raw taste of the peppers.

   ⏱️ 20-25 minutes
4. 4

   Incorporate proteins and seasonings: Add the pre-cooked assorted meat and stockfish to the pot with the stew base. Stir in the ground crayfish, iru (if using), and seasoning cubes. Add enough water or reserved stock to reach your desired stew consistency. Bring to a simmer.

   ⏱️ 5 minutes
5. 5

   Add the spinach: Stir in the chopped spinach. Cook for just 3-5 minutes, or until the spinach is wilted and tender but still vibrant green. Overcooking will make the spinach mushy and dull its color.

   ⏱️ 5 minutes
6. 6

   Adjust seasoning and serve: Taste the stew and add salt as needed. Ensure all flavors are well-balanced. Serve hot with any Nigerian 'swallow' like pounded yam, eba, amala, or fufu.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to a great Efo Riro is properly cooking down the pepper base until the oil separates. This removes the raw taste and deepens the flavor.
• ✓Add the spinach at the very end to preserve its vibrant color and nutrients.
• ✓Assorted proteins like beef, tripe, shaki (cow skin), ponmo (cowhide), and stockfish are traditional, but you can use your preferred meats or even fish.
• ✓Adjust the amount of scotch bonnet peppers to control the heat level.

🔄 Variations

• Use other leafy greens like kale, collard greens, or even bitter leaves (properly prepared to remove bitterness).
• Add smoked fish or dried shrimp for an extra layer of flavor.
• For a vegetarian/vegan version, omit the meat and fish, and ensure your seasoning cubes are vegetarian-friendly. You can add mushrooms or firm tofu for texture.

🥗 Nutrition

Per serving