Low Carb Efo Riro
Elevate your dinner table with this flavor-packed Low Carb Efo Riro, a healthier twist on the traditional Nigerian spinach stew. Overflowing with vibrant colors and bold flavors, this dish brings together tender spinach, smoky mackerel, fresh tilapia, and a spicy blend of peppers in rich palm oil. Infused with ground crayfish and aromatic seasonings, every bite bursts with authentic taste while keeping carbohydrates minimal. Ready in under an hour, this quick and wholesome recipe is perfect for busy weeknights or special occasions. Pair it with cauliflower rice or savor it solo for a satisfying, low-carb meal full of West African flair.
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Recipe Information
Ingredients
- 500 grams Fresh spinach leaves
- 1 large Red bell pepper
- 2 Scotch bonnet peppers
- 1 medium Onion
- 2 tablespoons Tomato paste
- 60 ml Palm oil
- 300 grams Fresh tilapia fillets
- 150 grams Smoked mackerel
- 1 tablespoon Ground crayfish
- 1 tablespoon Bouillon powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 100 ml Water
Instructions
Begin by blending the red bell pepper, Scotch bonnet peppers, and onion together with 100 ml of water to create a smooth mixture. Set aside.
Rinse the spinach leaves thoroughly to remove any dirt, then roughly chop them and drain excess water.
In a large pot, heat the palm oil over medium heat until it becomes clear.
Add the blended pepper mixture to the pot and cook for 10 minutes, stirring occasionally, until the oil starts to separate from the pepper mix.
Stir in the tomato paste and continue to cook for another 5 minutes, allowing it to blend well with the pepper mixture.
Meanwhile, cut the fresh tilapia fillets into bite-sized pieces and add them to the pot. Allow them to cook for 5 minutes.
Add the smoked mackerel, breaking it into chunks as you do so, and stir gently to combine without breaking the fish too much.
Sprinkle in the ground crayfish, bouillon powder, salt, and ground black pepper. Stir well to incorporate all the seasonings.
Reduce the heat to low and gently fold in the chopped spinach. Cover the pot and let it simmer for 5 to 8 minutes, or until the spinach is wilted but still vibrant green.
Taste and adjust seasoning if necessary before serving hot.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3818 mg | 166% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 19.1 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 613 mg | 47% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5742 mg | 122% | |
*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.
