Efo riro - Nigerian Spinach Stew
Efo riro (Nigerian Spinach Stew) is a mouthwatering, savory stew made with 'Efo Shoko' (Lagos spinach) or 'Efo Tete' (African spinach). Who knew spinach could taste so good?
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 8 cups spinach chopped
- 200 g goat meat or any meat of choice
- 2 cups mushrooms
- ½ cup palm oil
- 2 tomatoes
- 1 bell pepper
- 1 habanero pepper
- 1 onion
- ¼ cup water or stock, optional
- 2 tsp chicken bouillon powder
- 2 tsp cayenne pepper
- 1 tsp black pepper
- 2 tsp ground crayfish
- 1 tsp pepper flakes, optional
- 1 tsp salt, or to taste
Blend tomatoes, bell pepper, habanero pepper and half of the onion together using a food processor.
Chop up the other half of the onion and set aside.
If using fresh spinach, chop it up, wash and squeeze, and leave in a colander. If using frozen spinach, microwave for a few minutes.
Wash and drain the mushrooms.
Heat ½ cup of palm oil in a pot on medium heat, add in your onions and stir for about 2 minutes.
Add in your blended tomato and pepper mix and stir for about a minute.
Add the bouillon powder, crayfish, black pepper, cayenne pepper and salt, and cook on medium heat for 5 minutes.
If using fresh spinach, add ¼ cup stock or water and bring to a boil.
Add the goat meat, mushroom, and any other meat you desire and let boil for another 5 minutes.
Add the spinach and stir intermittently for about 5 minutes.
Add more salt or spices if desired.
Garnish with red pepper flakes, if you want it spicier and enjoy!
5g net carbs.
Only add the stock or water if using fresh spinach.
You can leave the spinach in for about 5 mins more on low heat if you want it softer and less chewy.
Calories: 246kcal | Carbohydrates: 13g | Protein: 16g | Fat: 16g | Sodium: 598mg | Potassium: 209mg | Fiber: 8g | Sugar: 3g | Vitamin A: 23820IU | Vitamin C: 32.7mg | Calcium: 226mg | Iron: 2.2mg