Whole30 Efo Riro (Nigerian Spinach Stew)

Discover a vibrant twist on traditional Nigerian cuisine with this Whole30 Efo Riro (Nigerian Spinach Stew) recipe! Packed with nutrient-rich baby spinach, tender pieces of beef, and a flavorful blend of red bell peppers, tomatoes, and aromatic spices, this dish is a wholesome, paleo-friendly adaptation of the classic West African favorite. Enhanced with coconut aminos for a savory, soy-free depth and ground crayfish for an authentic umami boost, the stew is simmered to perfection in nourishing bone broth. Ready in just over an hour, this hearty and satisfying spinach stew is perfect for anyone following the Whole30 program or simply looking for a healthy, dairy-free, and gluten-free meal option. Serve it hot and let the rich, bold flavors transport your taste buds straight to Nigeria!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 medium red bell peppers
• 3 medium tomatoes
• 2 medium onions
• 4 tablespoons extra virgin olive oil
• 3 large garlic cloves
• 1 small habanero pepper
• 1 teaspoon smoked paprika
• 1 tablespoon ground crayfish or shrimp powder
• 1 pound beef stew meat
• 1 cup bone broth (preferably beef)
• 16 ounces baby spinach
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons coconut aminos

Directions

Step 1

Begin by preparing the vegetables: chop the red bell peppers, tomatoes, and one onion into chunks. Place them in a blender along with the garlic cloves and habanero pepper. Blend into a smooth puree and set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Finely chop the remaining onion and add it to the pot. Sauté for about 5-7 minutes until the onion is soft and translucent.

Step 3

Add the blended vegetable puree to the pot and bring it to a simmer over medium heat. Let the mixture cook for about 10-15 minutes, stirring occasionally, until it reduces slightly.

Step 4

Stir in the smoked paprika and ground crayfish or shrimp powder, mixing well to combine.

Step 5

Add the beef stew meat to the pot, stirring to coat the meat in the sauce. Cook for about 5-10 minutes until the beef is browned on all sides.

Step 6

Pour in the bone broth and bring the stew to a gentle simmer. Cover the pot and allow it to cook for about 20 minutes until the beef is tender.

Step 7

Once the beef is tender, stir in the baby spinach in batches, allowing each batch to wilt before adding more.

Step 8

Season the stew with sea salt, black pepper, and coconut aminos. Stir well and taste the stew, adjusting seasoning if necessary.

Step 9

Allow the Efo Riro to cook for an additional 5 minutes to let the flavors meld together.

Step 10

Serve hot, garnishing with extra spinach leaves if desired.

Nutrition Facts

Serving size	(2111.6g)

Amount per serving	% Daily Value*
Calories	2099.5

Total Fat 127.8g	0%
Saturated Fat 36.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 422.2mg	0%
Sodium 3840.3mg	0%
Total Carbohydrate 81.6g	0%
Dietary Fiber 27.4g	0%
Total Sugars 39.5g
Protein 151.6g	0%

Vitamin D 0IU	0%
Calcium 676.6mg	0%
Iron 31.0mg	0%
Potassium 3669.8mg	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: 55.2%

Protein: 29.1%

Carbs: 15.7%