Efo Riro (Spinach Stew)

Ingredients

• 6 cups Spinach (fresh or frozen)
• 1 medium Red bell pepper
• 1 medium Onion
• 1/2 pepper Scotch bonnet pepper
• 1/4 cup Vegetable oil
• 2 cups Vegetable broth
• 1 tbsp Locust beans (Iru)
• 1 tbsp Crayfish powder
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash and chop the spinach. If using frozen spinach, thaw and squeeze out excess water.
2. 2Blend the red bell pepper, onion, and scotch bonnet pepper into a smooth paste.
3. 3Heat vegetable oil in a pot.
4. 4Add the blended pepper mixture and cook for 5 minutes.
5. 5Add locust beans and mushroom powder. Cook for another 2 minutes.
6. 6Add the spinach and vegetable broth. Simmer for 15-20 minutes, or until the spinach is tender.
7. 7Season with salt to taste.
8. 8Serve hot with rice or yam.

Substitutions

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