Efo Riro (Nigerian Vegetable Stew)

🛒 Ingredients

• Fresh Spinach 150 g · 34 kcal
• Palm Oil 25 g · 221 kcal
• Assorted Cooked Meats (Beef, Tripe, Ponmo) 80 g · 144 kcal
• Smoked Fish, flaked 25 g · 50 kcal
• Stockfish, shredded 15 g · 45 kcal
• Red Bell Pepper, blended 40 g · 12 kcal
• Scotch Bonnet Pepper, blended 8 g · 3 kcal
• Onion, blended 25 g · 10 kcal
• Locust Beans (Iru) 4 g · 12 kcal
• Crayfish Powder 4 g · 14 kcal
• Seasoning Cubes 2 g · 5 kcal
• Water or Stock 20 g · 0 kcal

👨‍🍳 Instructions

1. Wash and chop the spinach thoroughly, then set aside. Blend the red bell pepper, Scotch bonnet pepper, and onion into a smooth paste; reserve this pepper mix.
2. Heat palm oil in a large pot over medium heat. Add the blended pepper mix and locust beans (iru), then fry for 10-15 minutes until the sauce thickens and the oil floats to the top.
3. Add the assorted cooked meats, flaked smoked fish, shredded stockfish, crayfish powder, seasoning cubes, and a small amount of water or stock. Stir well and let it simmer for 10 minutes, allowing the flavors to meld.
4. Finally, add the chopped spinach to the pot. Stir gently and cook for only 5-7 minutes until the spinach is tender but still vibrant green.
5. Taste and adjust seasoning if needed. Serve Efo Riro hot with your choice of swallow (e.g., pounded yam, eba, or fufu) or rice.