Description
Efo Riro is a vibrant Nigerian spinach stew that combines hearty flavors and wholesome ingredients. This dish is perfect for a cozy family dinner or an impressive meal for guests.
Ingredients
- Fresh spinach (Efo Tete) or frozen spinach
- Assorted meats (beef, shaki, ponmo)
- Smoked catfish
- Palm oil
- Red bell peppers (tatashe)
- Scotch bonnets (ata rodo)
- Tomatoes
- Onions
- Iru (fermented locust beans)
- Crayfish powder
- Garlic
- Ginger
- Seasoning cubes (like Knorr or Maggi)
- Salt
Instructions
- Wash your fresh spinach thoroughly, then blanch it in boiling water for about 2 minutes. Immediately drain and plunge into ice water to stop cooking. Once cooled, squeeze out as much water as you possibly can. If using frozen spinach, thaw it completely and squeeze out all excess water. Set aside.
- Boil your assorted beef until very tender. Season the water with onions, salt, and seasoning cubes. Once cooked, drain the meat, reserving about 1-2 cups of the stock.
- Soak your smoked fish in hot water for 10-15 minutes to soften and clean. Carefully debone and flake into pieces.
- Roughly blend the red bell peppers, Scotch bonnets, and a small onion until chunky. Do not over-blend into a smooth purée.
- Soak the iru briefly in warm water, then drain.
- In a large pot or Dutch oven, heat your palm oil over medium heat. Be careful not to let it smoke excessively (bleaching).
- Add the sliced onions and sauté until translucent and fragrant, about 3-5 minutes.
- Pour in your blended pepper mix. Reduce the heat to medium-low and let this cook down thoroughly. Stir occasionally to prevent burning. This process can take 20-30 minutes, or even longer.
- Once the pepper mix is well-cooked, stir in the soaked iru, ground crayfish, seasoning cubes, and a pinch of salt. Cook for another 5 minutes.
- Add the cooked assorted beef and flaked smoked fish to the pot. Pour in about 1 cup of the reserved beef stock. Stir everything together gently and let it simmer for about 10-15 minutes.
- Finally, add the well-squeezed spinach to the pot. Stir gently but thoroughly, just until the spinach is fully incorporated and heated through. This usually takes only 5-7 minutes.
- Taste the Efo Riro and adjust for salt and seasoning.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Squeeze your spinach well to avoid a watery stew. Don't rush the cooking down of the pepper mix for maximum flavor. Embrace a variety of meats for depth, and adjust the heat of the Scotch bonnets to your preference.