Paleo Efo Riro (Nigerian Spinach Stew)

Dive into the vibrant and nutrient-packed world of *Paleo Efo Riro*, a delicious Nigerian spinach stew reimagined for paleo diets! This hearty dish combines tender chunks of beef with a rich, aromatic sauce made from fresh spinach, red bell peppers, tomatoes, and a touch of spicy scotch bonnet. Infused with flavorful seasonings like ground crayfish, ginger, and garlic, and simmered with a splash of palm oil for authenticity, this recipe brings West African home cooking to your paleo table. Ready in just an hour, it’s a wholesome, protein-packed meal perfect for lunch or dinner. Enjoy it as a standalone delight or pair it with your favorite paleo side for a satisfying, low-carb feast!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams fresh spinach
• 300 grams beef
• 60 ml palm oil
• 1 large onion
• 2 medium red bell peppers
• 1 small scotch bonnet peppers
• 3 medium fresh tomatoes
• 1 teaspoon ginger
• 2 cloves garlic
• 1 tablespoon ground crayfish
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 250 ml chicken or beef stock

Directions

Step 1

Start by washing the spinach thoroughly to remove any sand and dirt. Chop the spinach into smaller pieces and set aside.

Step 2

Dice the beef into small bite-sized cubes. In a medium pot, add the beef and cover with water. Season with a little salt and boil until the beef is tender. This should take about 20 minutes.

Step 3

While the beef is cooking, blend the red bell peppers, scotch bonnet, tomatoes, garlic, and ginger in a blender until smooth.

Step 4

In a large pot, heat the palm oil over medium heat. Once hot, add the chopped onions and sauté until they become translucent.

Step 5

Pour the blended pepper mixture into the pot with the onions and allow it to cook for about 10-15 minutes, stirring occasionally to prevent burning.

Step 6

Add the cooked beef along with the cooking stock to the pot. Stir in the ground crayfish, salt, and black pepper. Let the mixture simmer for an additional 5 minutes.

Step 7

Finally, add the chopped spinach to the stew. Stir thoroughly to combine the ingredients. Allow the spinach to wilt slightly while simmering for another 2-3 minutes.

Step 8

Taste and adjust seasoning if necessary. Serve the Paleo Efo Riro hot as a standalone dish or alongside your choice of paleo-approved sides.

Nutrition Facts

Serving size	(1955.4g)

Amount per serving	% Daily Value*
Calories	1556.1

Total Fat 96.0g	0%
Saturated Fat 43.1g	0%
Polyunsaturated Fat 1.7g
Cholesterol 275.2mg	0%
Sodium 4817.2mg	0%
Total Carbohydrate 71.2g	0%
Dietary Fiber 24.9g	0%
Total Sugars 28.6g
Protein 106.4g	0%

Vitamin D 12IU	0%
Calcium 654.1mg	0%
Iron 27.0mg	0%
Potassium 2831.7mg	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: 54.9%

Protein: 27.0%

Carbs: 18.1%