Efo Riro (Nigerian Spinach Stew)
Efo Riro (Nigerian Spinach Stew)
Efo Riro is a beloved Yoruba dish known for its rich flavors and vibrant colors. This hearty spinach stew combines leafy greens with a blend of peppers, tomatoes, and assorted proteins, making it a staple in many Nigerian households.
Ingredients:
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2 bunches of fresh spinach or fluted pumpkin leaves (ugu)
2 large tomatoes
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2 red bell peppers
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2 Scotch bonnet peppers
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1 large onion
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1/4 cup ground crayfish
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2 tablespoons locust beans (iru)
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1/2 cup palm oil
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Assorted meats or fish (beef, goat meat, smoked fish)
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2 seasoning cubes
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Salt to taste
Instructions:
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Wash and chop the spinach leaves. Set aside.
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Blend the tomatoes, bell peppers, Scotch bonnet peppers, and half of the onion into a smooth mixture.
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In a large pot, heat the palm oil over medium heat. Add the remaining chopped onion and sauté until translucent.
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Add the blended pepper mixture to the pot and cook for 10-15 minutes, stirring occasionally, until the mixture reduces and the oil begins to separate.
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Add the assorted meats or fish, ground crayfish, locust beans, seasoning cubes, and salt. Stir well and cook for another 10 minutes.
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Add the chopped spinach to the pot, stir, and allow to simmer for 5-7 minutes until the vegetables are tender.
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Adjust seasoning if necessary.
Serving Suggestions: Serve Efo Riro hot with your choice of swallow such as pounded yam, eba, or fufu. It also pairs well with white rice.
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