Efo Riro (Nigerian Spinach Stew)

Efo Riro, a vibrant and flavorful Nigerian spinach stew, is a true celebration of bold, earthy flavors and hearty ingredients. This one-pot dish combines fresh spinach, tender assorted meats, and smoky fish, all enveloped in a rich, spicy tomato and pepper base. Enhanced with aromatic crayfish, palm oil, and a medley of peppers, Efo Riro is a cornerstone of Nigerian cuisine, offering a perfect balance of heat and umami. Ideal for pairing with rice, fufu, or any starchy side, this comforting classic is as versatile as it is satisfying. Ready in just over an hour, this authentic recipe brings the heart of West African cooking straight to your table. Whether you're exploring Nigerian food for the first time or craving a nostalgic meal, Efo Riro is sure to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams Fresh spinach
• 500 grams Assorted meats (beef or goat meat)
• 100 grams Smoked fish
• 100 ml Palm oil
• 2 medium Onions
• 4 large Fresh tomatoes
• 2 large Red bell peppers
• 2 medium Habanero peppers
• 1 tablespoon Crayfish
• 2 cubes Stock cubes
• 1 teaspoon Ground pepper
• 1 teaspoon Salt
• 500 ml Water

Directions

Step 1

Wash the spinach thoroughly in cold water to remove any dirt or grit. Then, chop it into large pieces and set it aside.

Step 2

Clean and cut the assorted meats into medium-sized chunks. In a large pot, add the meat, a pinch of salt, a stock cube, and about 250 ml of water. Cook the meat on medium heat for about 20-25 minutes or until tender. Once cooked, remove the meat from the broth and set both aside.

Step 3

Blend the fresh tomatoes, red bell peppers, habanero peppers, and one onion together into a smooth paste.

Step 4

Heat the palm oil in a large, deep skillet or pot over medium heat until hot. Chop the remaining onion and add it to the hot oil. Sauté the onions until they are translucent.

Step 5

Add the blended pepper and tomato mixture to the pot, stir well, and cook for about 15-20 minutes, stirring occasionally until the oil separates from the tomato mixture.

Step 6

Crush the crayfish and add it to the pot along with the second stock cube, ground pepper, and a pinch of salt. Stir to combine the ingredients well.

Step 7

Gently add the cooked meats and the cooked broth, stir well, and let it simmer for an additional 10 minutes on low heat to allow the flavors to meld together.

Step 8

Add the chopped spinach and smoked fish into the pot. Stir gently to ensure the spinach is evenly distributed and cook for another 5-10 minutes until the spinach has wilted and the flavors combine. Adjust the seasoning with salt as needed.

Step 9

Serve the Efo Riro hot with rice, fufu, or your preferred side dish. Enjoy!

Nutrition Facts

Serving size	(2959.0g)

Amount per serving	% Daily Value*
Calories	2621.0

Total Fat 195.4g	0%
Saturated Fat 85.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 489.1mg	0%
Sodium 5720.1mg	0%
Total Carbohydrate 87.8g	0%
Dietary Fiber 32.4g	0%
Total Sugars 42.5g
Protein 151.5g	0%

Vitamin D 32IU	0%
Calcium 737.1mg	0%
Iron 34.4mg	0%
Potassium 4495.4mg	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: 64.8%

Protein: 22.3%

Carbs: 12.9%