Dairy-Free Efo Riro
Discover the bold and vibrant flavors of Dairy-Free Efo Riro, a modern twist on the classic Nigerian spinach stew. Packed with nutrient-rich fresh spinach, tender chicken breast, and a rich blend of peppers, tomatoes, and fragrant spices, this recipe is a healthy, dairy-free take on a beloved West African dish. The palm oil brings a signature depth of flavor, while the addition of crayfish powder and bouillon creates a savory stew that's both hearty and satisfying. Perfectly balanced heat from Scotch bonnet peppers and aromatic notes of thyme make this recipe a flavor-packed centerpiece for any meal. Serve it with rice, fufu, or your preferred accompaniment for a wholesome, gluten-free delight that’s ready in just an hour. Ideal for weeknight dinners or special gatherings, this Dairy-Free Efo Riro is a must-try for lovers of global cuisine!
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 500 grams Chicken breast, boneless and skinless
- 2 medium Red bell peppers
- 3 medium Tomatoes
- 1 small Scotch bonnet peppers
- 1 medium Onion
- 3 pieces Garlic cloves
- 60 ml Palm oil (or vegetable oil)
- 250 ml Vegetable broth
- 1 tablespoon Crayfish powder
- 1 teaspoon Ground crayfish (optional)
- 2 teaspoons Bouillon powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Thyme
Instructions
Rinse the fresh spinach thoroughly and set aside to drain. Roughly chop it if desired.
Chop the chicken breast into bite-sized pieces, season with a pinch of salt and black pepper, and set aside.
Blend the red bell peppers, tomatoes, Scotch bonnet pepper, and half of the onion until smooth. Set this mixture aside.
Finely chop the remaining half of the onion and mince the garlic cloves.
Heat half of the palm oil in a large pot over medium heat. Add the chopped onions and minced garlic and sauté until the onions become translucent.
Add the chicken pieces to the pot and cook, stirring frequently, until they are browned on all sides.
Pour in the blended pepper mixture, stir, and let it cook for about 10 minutes until the oil begins to separate and the sauce thickens.
Add the vegetable broth, crayfish powder, bouillon powder, salt, black pepper, and thyme. Mix everything well and allow the stew to simmer for another 10 minutes.
Stir in the spinach, allowing it to wilt and mix thoroughly with the sauce.
Reduce the heat and allow the ingredients to meld together for an additional 5-7 minutes, checking for seasoning and adjusting if necessary.
Finish with the remaining palm oil stirred into the stew. Simmer for a final 3 minutes and then remove from heat.
Serve hot with rice, fufu, or your preferred accompaniment.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 37.3 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 734 mg | 56% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3839 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
