Efo Riro (Spinach Stew)
A hearty and flavorful Nigerian spinach stew (Efo Riro) made with assorted vegetables, protein, and spices. This recipe is dairy and nut-free to accommodate allergies.
Ingredients
- about 450 g Spinach
- 1 medium Red Bell Pepper
- 1 medium Onion
- 1 small Scotch Bonnet Pepper
- 0.5 cup Palm Oil
- about 113 g Smoked Fish
- 1 cup Beef Broth
- 2 tbsp Locust Beans (Iru)
- 1 tsp Salt
- 1 tbsp Ground Crayfish (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash and chop the spinach. Set aside.
- 2Soak the smoked fish in hot water for 10 minutes to soften and remove any excess salt. Debone and set aside.
- 3Blend the bell pepper, onion, and scotch bonnet pepper into a smooth paste.
- 4Heat the palm oil in a large pot over medium heat. Add the blended paste and sauté for 5-7 minutes, stirring constantly, until fragrant.
- 5Add the locust beans and cook for another 3-5 minutes.
- 6Add the smoked fish and beef broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 7Add the chopped spinach and ground crayfish (if using). Season with salt. Cook for another 5-7 minutes, until the spinach is wilted.
- 8Serve hot with fufu, rice, or yam.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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