Efo Riro Vegetarian

🛒 Ingredients

• Fresh Spinach 300 g · 70 kcal
• Red Bell Pepper 75 g · 22 kcal
• Scotch Bonnet Pepper 5 g · 2 kcal
• Onion 50 g · 20 kcal
• Tomatoes 100 g · 18 kcal
• Palm Oil 27 g · 243 kcal
• Cremini Mushrooms 100 g · 22 kcal
• Locust Bean (Iru) 7 g · 19 kcal
• Vegetable Broth 50 g · 2 kcal
• Vegetable Seasoning Powder 5 g · 5 kcal

👨‍🍳 Instructions

1. Roughly chop the red bell pepper, Scotch bonnet pepper, onion, and tomatoes; then blend them into a coarse paste using a food processor or blender.
2. Wash the spinach thoroughly, chop it coarsely, and set aside. Slice the mushrooms and keep them ready.
3. Heat the palm oil in a large pot or Dutch oven over medium heat until it melts and shimmers; then add the locust bean (iru) and sauté for 1 minute.
4. Pour the blended pepper-tomato paste into the pot and stir well. Add the vegetable seasoning powder and half of the vegetable broth.
5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the stew base thickens and the oil floats to the top.
6. Add the sliced mushrooms and the remaining vegetable broth to the pot; stir well and cook for another 5-7 minutes until the mushrooms are tender.
7. Finally, add the chopped spinach to the pot, stir gently until it wilts and is well combined with the stew. Cook for another 3-5 minutes, then remove from heat.
8. Serve the Efo Riro hot, traditionally with a swallow like pounded yam, eba, or amala, or as a side dish with rice.