Efo riro - Nigerian Spinach Stew
Efo riro (Nigerian Spinach Stew) is a mouthwatering, savory, African stew made with 'Efo Shoko' (Lagos spinach) or 'Efo Tete' (African spinach). Who knew spinach could taste so good?
I used goat meat but you can use any.
also known as roma tomatoes
red bell pepper
water or stock
or to taste
Blend tomatoes, red 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 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 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!
This recipe serves 8 and contains 5 net carbs per serving.
Only add the stock/water if using fresh spinach.
You can leave the
in for about 5 mins more on low heat if you want it softer and less chewy.
If you want the spinach stew to be less
, use only 1 tsp or 1/2 tsp of cayenne pepper.
I made my efo riro with
. Even though efo riro does not traditionally use mushrooms, I wanted to show just how versatile this stew is and how it can be made vegan.