Efo Riro
Efo Riro is a vibrant and flavorful Nigerian spinach stew that combines tender greens with a rich, spicy tomato-based sauce. This traditional recipe features bold ingredients like red bell peppers, scotch bonnet peppers, smoked fish, ground crayfish, and palm oil, creating a delightful fusion of smoky, savory, and spicy notes. With protein-packed beef and cow tripe (shaki), this hearty dish is perfect for satisfying cravings and celebrating authentic West African cuisine. Easy to prepare in just under an hour, Efo Riro is best enjoyed with rice, pounded yam, or your favorite side, making it a versatile and crowd-pleasing option for any mealtime. Keywords: Nigerian spinach stew, Efo Riro recipe, West African cuisine, spicy tomato stew, smoky flavors.
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Recipe Information
Ingredients
- 500 grams fresh spinach or kale
- 3 large red bell pepper
- 2 medium scotch bonnet pepper
- 2 medium tomato
- 1 large onion
- 120 ml palm oil
- 150 grams smoked fish
- 400 grams, cooked and cubed beef
- 150 grams, cooked and cubed cow tripe (shaki)
- 1 tablespoon ground crayfish
- 1 stock cube
- 1 teaspoon salt
- 250 ml water
Instructions
Start by washing the spinach or kale thoroughly in cold water to remove any dirt. Chop into small pieces and set aside.
Blend the red bell peppers, scotch bonnet peppers, tomatoes, and half of the onion in a blender to create a smooth puree.
Slice the remaining half of the onion thinly.
Heat the palm oil in a large pot over medium heat. Add the sliced onions and sauté until translucent.
Pour the blended pepper mixture into the pot and cook for approximately 10 minutes, stirring occasionally, until the mixture reduces and thickens.
Add the smoked fish, cooked beef, and cow tripe to the pot. Stir to combine and let simmer for 5 minutes.
Add the ground crayfish, stock cube, and salt, stirring well to incorporate the flavors.
Pour in the water and mix well. Let it cook for another 5 minutes.
Add the chopped spinach or kale to the pot. Stir until the greens wilt and are well integrated into the stew.
Allow the stew to simmer for an additional 5 minutes to ensure all flavors are blended. Adjust seasoning as needed.
Remove from heat and serve the Efo Riro hot with rice, pounded yam, or your choice of accompaniment.
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.1 g | 222% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 8836 mg | 384% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 49.2 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 905 mg | 70% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 6633 mg | 141% | |
*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.
