How To Make Nigerian Spinach Stew (Efo Riro) – Agathas Cuisine
This spinach stew (Efo Riro) can be adapted to appeal to both vegetarians and meat-eaters, without losing its rich depth of flavor either way. In this recipe, I primarily used goat meat, but for vegetarians, feel free to substitute the meat with dried mushrooms for that rich umami flavor ( you will find the instructions in the recipe below). This stew can be served with steamed rice, or in typical Nigerian style with fufu or pounded yam (my favorite!).
- 3 pounds of spinach
- 2 habanero pepper
- 2 tablespoon of locust beans
- 1 tablespoon of powdered crayfish
- Dry fish
- Goat meat (or your choice of meat or fish)
- Salt to taste
- 1 Large onion
- 1/4 cup of palm oil
- 1 Red bell pepper
- 2 fresh tomatoes
- Preheat the Palm oil – I like it hot but not bleached. Add the diced Onion and stir-fry till golden brown.
- Add the blended peppers and fry until the sauce thickens up.
- Season with the stock cube, add Salt to taste, Crayfish and locust bean. Stir until everything is well blended.
- Add the meat, Dry fish, and add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.
- Finally, add the spinach and mix thoroughly. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.
- Your Spinach Stew (Efo Riro) is ready serve with your favorite swallow like, Amala, Fufu or Rice, Yam … Enjoy!