Efo Riro Recipe - African Spinach Stew

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being healthier.

stockfish

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is a leaner protein option.

crayfish

🥗Healthier: shelled shrimp

💰Cheaper: dried shrimp

Dried shrimp is often more affordable.

locust beans

🥗Healthier: miso

💰Cheaper: soy sauce

Miso provides umami flavor.

Rinse the bell peppers, scotch bonnet, and one onion thoroughly, then blend them in a blender or food processor. Use the pulse setting to achieve a coarse consistency.

Pour the pepper into a pot and place on medium-low heat. Gently simmer the pepper mix until the liquid reduces. Keep an eye on it so it doesn't dry out.

Heat the palm oil in a skillet on medium-low heat until hot. Add chopped onions and locust beans and sauté until the onion is translucent and both the locust bean and onions are fragrant.

Reduce the heat, then stir in boiled pepper mix to hot palm oil (be mindful of hot palm oil). Add crayfish, seasoning cubes and salt to taste. Add chopped assorted beef, shaki, ponmo and dried bonga fish and stir to combine.

Keep stirring intermittently to avoid it burning or sticking to the bottom of the pan. Continue to cook on medium-low heat until the oil floats on top of the sauce (This should be for about 7-10 minutes).

Add the washed chopped spinach and uziza into the pepper sauce and stir to combine.

Add the shredded smoked mackerel and carefully fold it into the vegetable so that it doesn't break too much.

Cook for another 3-5 minutes or just until wilted. Try not to overcook the vegetable. You still want it to retain its bright green color for better nutrition and looks.

Take it off the heat and serve with eba, tuwo shinkafa, amala or any other swallow of choice or even rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary