Vegetarian Efo Riro (Nigerian Spinach Stew)

Experience the vibrant flavors of West Africa with this Vegetarian Efo Riro, a plant-based twist on the beloved Nigerian spinach stew. Packed with the earthiness of fresh spinach, the smoky depth of paprika, and a fiery kick from scotch bonnet peppers, this dish is a celebration of bold, comforting tastes. A rich tomato and bell pepper base is perfectly complemented by fried tofu or your favorite plant-based protein, making it a hearty and satisfying option for vegetarians. Ready in just one hour, this nutrient-packed stew is perfect served over rice or paired with your favorite starch. Whether you're exploring Nigerian cuisine for the first time or looking for a meat-free adaptation of a classic, this recipe delivers an authentic and wholesome culinary experience.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams fresh spinach
• 2 whole red bell peppers
• 2 whole tomatoes
• 1 whole scotch bonnet pepper
• 1 large onion
• 3 pieces garlic cloves
• 4 tablespoons vegetable oil
• 1 tablespoon crayfish powder
• 2 teaspoons vegetable broth powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 200 grams fried tofu (or plant-based protein)
• 1 cup water

Directions

Step 1

Wash the spinach thoroughly under running water to remove any dirt or grit. Drain and set aside.

Step 2

Cut the red bell peppers and tomatoes into chunks. Peel the onion and garlic cloves. Deseed the scotch bonnet pepper if you prefer less heat.

Step 3

In a blender, combine the bell peppers, tomatoes, half of the onion, garlic cloves, and scotch bonnet pepper. Blend until smooth.

Step 4

Slice the remaining half of the onion thinly.

Step 5

Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté for 3-4 minutes or until translucent.

Step 6

Pour the blended mixture into the pot with the onions and reduce the heat to medium-low. Allow the mixture to cook for 15 minutes, stirring occasionally, until the sauce thickens and the oil begins to rise to the top.

Step 7

Add the crayfish powder, vegetable broth powder, smoked paprika, salt, and black pepper. Stir well to combine the spices.

Step 8

Incorporate the water into the pot and bring to a simmer.

Step 9

Add the spinach to the pot, stirring gently to combine with the sauce. Allow the spinach to wilt and turn bright green, about 3-4 minutes.

Step 10

Gently fold in the fried tofu and continue to simmer for an additional 5 minutes to allow the flavors to meld.

Step 11

Adjust seasoning with more salt or pepper as needed.

Step 12

Serve the Vegetarian Efo Riro hot, typically paired with rice or another staple of your choice.

Nutrition Facts

Serving size	(1724.9g)

Amount per serving	% Daily Value*
Calories	1216.2

Total Fat 78.6g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 33.8g
Cholesterol 15mg	0%
Sodium 3238.1mg	0%
Total Carbohydrate 83.0g	0%
Dietary Fiber 27.4g	0%
Total Sugars 27.7g
Protein 51.4g	0%

Vitamin D 0IU	0%
Calcium 1311.9mg	0%
Iron 24.7mg	0%
Potassium 2043.7mg	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: 56.8%

Protein: 16.5%

Carbs: 26.7%