Vegetarian Efo Riro

Discover the vibrant flavors of Vegetarian Efo Riro, a plant-based twist on a classic Nigerian dish that’s bursting with rich, savory goodness. This hearty spinach stew features a bold combination of fresh blanched spinach, sweet red bell peppers, tomatoes, and fiery scotch bonnet peppers, all simmered in velvety palm oil. Elevated with traditional seasonings like dried locust beans (iru), thyme, and a ground crayfish substitute for an authentic depth of flavor, this recipe is perfect for vegetarians looking to explore the tastes of West African cuisine. The optional addition of mushrooms adds a pleasant umami punch, while its easy preparation makes it a go-to for weeknight dinners. Serve this comforting dish with rice, yam, or plantains for a wholesome, satisfying meal that’s as nutritious as it is delicious.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams fresh spinach
• 2 large red bell peppers
• 2 large tomatoes
• 2 scotch bonnet peppers
• 1 medium onion
• 3 garlic cloves
• 1 vegetable bouillon cube
• 1 tablespoon ground crayfish
• 3 tablespoons palm oil
• 1 tablespoon ground crayfish substitute
• 1 teaspoon dried thyme
• 1 tablespoon dried locust bean (iru)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams mushrooms (optional)
• 250 ml water

Directions

Step 1

Begin by washing the spinach thoroughly to remove any sand or dirt. Then, blanch it in boiling water for about 2 minutes. Drain and set aside.

Step 2

Blend the red bell peppers, tomatoes, scotch bonnet peppers, and onion into a smooth mixture.

Step 3

Heat the palm oil in a large pot over medium heat. Add the garlic and sauté until fragrant, about 2 minutes.

Step 4

Pour the blended pepper mixture into the pot and cook for 10-15 minutes, stirring occasionally, until thickened and the oil begins to separate from the tomato paste.

Step 5

Add the vegetable bouillon cube, ground crayfish substitute, dried thyme, and dried locust bean (iru) to the mixture. Stir well to combine.

Step 6

If using, add the mushrooms and continue to cook for another 5 minutes.

Step 7

Add the blanched spinach and mix thoroughly. Pour in the water to adjust the consistency to your preference.

Step 8

Season with salt and black pepper. Stir to combine all the flavors and let it cook for an additional 5 minutes.

Step 9

Serve the Vegetarian Efo Riro hot, either on its own or alongside rice, yam, or any preferred dish.

Nutrition Facts

Serving size	(1801.5g)

Amount per serving	% Daily Value*
Calories	824.6

Total Fat 46.1g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 38.2mg	0%
Sodium 3722.9mg	0%
Total Carbohydrate 80.0g	0%
Dietary Fiber 28.4g	0%
Total Sugars 31.1g
Protein 32.4g	0%

Vitamin D 7IU	0%
Calcium 627.1mg	0%
Iron 20.9mg	0%
Potassium 2240.3mg	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: 48.0%

Protein: 15.0%

Carbs: 37.0%