Dairy-Free Efo Riro

Experience the vibrant flavors of West Africa with this Dairy-Free Efo Riro, a rich and hearty spinach stew that’s both nourishing and packed with bold spices. This simplified, lactose-free version of the traditional Nigerian dish features tender chunks of chicken simmered in a deeply flavorful tomato and pepper base, enhanced by earthy notes of crayfish powder, thyme, and Scotch bonnet for a subtle kick. Fresh spinach is the star of the dish, bringing vibrant color and added nutrition to every bite. Made with palm oil (or vegetable oil for flexibility), this recipe is a perfect gluten-free and dairy-free option for anyone seeking a wholesome, authentic meal. Ready in just 60 minutes, this one-pot wonder pairs beautifully with rice, fufu, or your favorite side dish, making it ideal for a satisfying weeknight dinner or a flavorful celebration of African cuisine.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Fresh spinach
• 500 grams Chicken breast, boneless and skinless
• 2 medium Red bell peppers
• 3 medium Tomatoes
• 1 small Scotch bonnet peppers
• 1 medium Onion
• 3 pieces Garlic cloves
• 60 ml Palm oil (or vegetable oil)
• 250 ml Vegetable broth
• 1 tablespoon Crayfish powder
• 1 teaspoon Ground crayfish (optional)
• 2 teaspoons Bouillon powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Thyme

Directions

Step 1

Rinse the fresh spinach thoroughly and set aside to drain. Roughly chop it if desired.

Step 2

Chop the chicken breast into bite-sized pieces, season with a pinch of salt and black pepper, and set aside.

Step 3

Blend the red bell peppers, tomatoes, Scotch bonnet pepper, and half of the onion until smooth. Set this mixture aside.

Step 4

Finely chop the remaining half of the onion and mince the garlic cloves.

Step 5

Heat half of the palm oil in a large pot over medium heat. Add the chopped onions and minced garlic and sauté until the onions become translucent.

Step 6

Add the chicken pieces to the pot and cook, stirring frequently, until they are browned on all sides.

Step 7

Pour in the blended pepper mixture, stir, and let it cook for about 10 minutes until the oil begins to separate and the sauce thickens.

Step 8

Add the vegetable broth, crayfish powder, bouillon powder, salt, black pepper, and thyme. Mix everything well and allow the stew to simmer for another 10 minutes.

Step 9

Stir in the spinach, allowing it to wilt and mix thoroughly with the sauce.

Step 10

Reduce the heat and allow the ingredients to meld together for an additional 5-7 minutes, checking for seasoning and adjusting if necessary.

Step 11

Finish with the remaining palm oil stirred into the stew. Simmer for a final 3 minutes and then remove from heat.

Step 12

Serve hot with rice, fufu, or your preferred accompaniment.

Nutrition Facts

Serving size	(2108.7g)

Amount per serving	% Daily Value*
Calories	1846.5

Total Fat 83.1g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat 1.1g
Cholesterol 446.8mg	0%
Sodium 4750.2mg	0%
Total Carbohydrate 83.2g	0%
Dietary Fiber 27.6g	0%
Total Sugars 29.4g
Protein 186.2g	0%

Vitamin D 65IU	0%
Calcium 717.4mg	0%
Iron 25.7mg	0%
Potassium 3448.0mg	0%

*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.

Source of Calories

Fat: 41.0%

Protein: 40.8%

Carbs: 18.2%