Low Carb Efo Riro
Indulge in the vibrant flavors of **Low Carb Efo Riro**, a nutrient-packed Nigerian spinach stew reimagined for a lighter, low-carb lifestyle. This wholesome recipe combines fresh spinach, smoky mackerel, tender tilapia, and a rich pepper blend for a burst of authentic West African taste. Infused with ground crayfish, Scotch bonnet heat, and a touch of palm oil, this dish is brimming with bold, savory notes while remaining keto-friendly and satisfying. Perfect for busy weeknights, it’s ready in just an hour and makes a hearty, comforting meal that pairs wonderfully with cauliflower rice or on its own. Packed with protein, vibrant color, and traditional essence, this low-carb twist on the classic **Efo Riro** is sure to delight your taste buds!
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Ingredients
- 500 grams Fresh spinach leaves
- 1 large Red bell pepper
- 2 Scotch bonnet peppers
- 1 medium Onion
- 2 tablespoons Tomato paste
- 60 ml Palm oil
- 300 grams Fresh tilapia fillets
- 150 grams Smoked mackerel
- 1 tablespoon Ground crayfish
- 1 tablespoon Bouillon powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 100 ml Water
Directions
Step 1
Begin by blending the red bell pepper, Scotch bonnet peppers, and onion together with 100 ml of water to create a smooth mixture. Set aside.
Step 2
Rinse the spinach leaves thoroughly to remove any dirt, then roughly chop them and drain excess water.
Step 3
In a large pot, heat the palm oil over medium heat until it becomes clear.
Step 4
Add the blended pepper mixture to the pot and cook for 10 minutes, stirring occasionally, until the oil starts to separate from the pepper mix.
Step 5
Stir in the tomato paste and continue to cook for another 5 minutes, allowing it to blend well with the pepper mixture.
Step 6
Meanwhile, cut the fresh tilapia fillets into bite-sized pieces and add them to the pot. Allow them to cook for 5 minutes.
Step 7
Add the smoked mackerel, breaking it into chunks as you do so, and stir gently to combine without breaking the fish too much.
Step 8
Sprinkle in the ground crayfish, bouillon powder, salt, and ground black pepper. Stir well to incorporate all the seasonings.
Step 9
Reduce the heat to low and gently fold in the chopped spinach. Cover the pot and let it simmer for 5 to 8 minutes, or until the spinach is wilted but still vibrant green.
Step 10
Taste and adjust seasoning if necessary before serving hot.
Nutrition Facts
| Serving size | (1485.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1609.0 |
| Total Fat 103.9g | 0% |
| Saturated Fat 40.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 333.8mg | 0% |
| Sodium 3817.5mg | 0% |
| Total Carbohydrate 52.7g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 19.1g | |
| Protein 128.8g | 0% |
| Vitamin D 372IU | 0% |
| Calcium 613.4mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 5742.4mg | 0% |
Source of Calories