Savory Efo Riro Nigerian Spinach Stew (Printable)
Rich West African spinach stew with tender beef in a flavorful tomato-pepper sauce, ready in just one hour.
# What You'll Need:
→ Meats
01 - 1.1 pounds beef stew meat or chuck, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Vegetables
04 - 1.1 pounds fresh spinach, washed and roughly chopped
05 - 2 red bell peppers, deseeded and chopped
06 - 2 medium tomatoes, chopped
07 - 1 medium onion, chopped, divided in half
08 - 2 scotch bonnet peppers, deseeded and chopped
09 - 2 cloves garlic, minced
→ Pantry & Spices
10 - 1/4 cup palm oil or vegetable oil
11 - 1 tablespoon ground crayfish
12 - 1 tablespoon ground dried shrimp
13 - 1/2 teaspoon ground cayenne pepper
14 - 2 teaspoons ground paprika
15 - 2 bouillon cubes, crushed
16 - Salt and black pepper to taste
→ Garnish
17 - Sliced red chili
18 - Chopped spring onions
# Directions:
01 - Season beef thoroughly with salt and black pepper. Place beef in a large pot with half the chopped onion. Add enough water to completely cover meat. Bring to a rolling boil, then reduce heat and simmer for 20 minutes until fork-tender. Drain meat, reserving the flavorful beef stock for later use.
02 - While beef simmers, combine red bell peppers, tomatoes, scotch bonnet peppers, and remaining onion half in a blender. Process until completely smooth, forming a vibrant pepper paste.
03 - Heat palm oil in a large saucepan over medium heat until hot but not smoking. Add minced garlic and sauté briefly for 30 seconds until fragrant.
04 - Pour blended pepper mixture into hot oil. Cook over medium heat, stirring frequently, for 10 to 12 minutes until mixture thickens considerably and oil rises to surface.
05 - Add cooked beef and 1 cup reserved beef stock to pepper base. Stir in ground crayfish, dried shrimp, cayenne pepper, paprika, and crushed bouillon cubes. Simmer for 8 to 10 minutes, allowing flavors to meld together.
06 - Fold chopped spinach into stew. Cook for 3 to 5 minutes until spinach wilts completely and sauce reaches desired thickness. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Serve piping hot, garnished with sliced red chili and spring onions if desired. Pairs exceptionally well with steamed rice, pounded yam, or fried plantains.
# Expert Hints:
01 -
- The combination of fresh spinach and slow-cooked pepper sauce creates layers of flavor that deepen over time
- Its one of those dishes that actually tastes better the next day, making it perfect for meal prep
- The rich tomato base pairs beautifully with everything from rice to pounded yam
02 -
- Letting the pepper sauce cook until the oil separates is non negotiable, that is how you develop the authentic flavor
- Spinach releases water as it cooks, so do not add extra liquid unless the stew is uncomfortably thick
03 -
- If you can find smoked fish, adding it during the final simmer creates depth that people will notice but not be able to identify
- The stew keeps in the refrigerator for up to four days and actually improves as the flavors meld