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Nigerian Spinach Stew

Delicious Nigerian Spinach Stew for a Heartwarming Meal

Nigerian Spinach Stew, also known as Efo Riro, offers a vibrant and nutritious meal using fresh spinach and customizable proteins.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Nigerian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 4 cups fresh spinach or frozen spinach
  • 2 cups cooked meat goat, chicken, or beef
  • 1 cup mushrooms optional, or use tofu for vegan option
  • 1/4 cup palm oil or coconut oil
  • 2 cups tomatoes fresh or canned
  • 1 medium bell pepper
  • 1 medium habanero pepper adjust based on spice tolerance
  • 1 medium onion divided
  • 1 cup water or stock vegetable broth can add more flavor
  • 1 tablespoon bouillon powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 tablespoon ground crayfish
  • 1 teaspoon pepper flakes
  • 1 teaspoon salt
For Serving
  • 4 cups rice or fufu or cauliflower rice

Equipment

  • Blender
  • pot

Method
 

Step-by-Step Instructions
  1. Blend together tomatoes, bell pepper, habanero, and half the onion until smooth. Set aside.
  2. Chop remaining onion and prepare spinach accordingly.
  3. Heat palm oil and sauté chopped onions until translucent (about 2 minutes).
  4. Add blended mixture to pot with sautéed onions and cook for 1 minute.
  5. Stir in seasonings and cook for 5 minutes.
  6. Add water or stock, then cooked meat, and let it simmer for 5 minutes.
  7. Stir in prepared spinach and cook for another 5 minutes until wilted.
  8. Adjust seasonings if necessary and serve hot with rice, fufu, or cauliflower rice.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 60mgCalcium: 150mgIron: 4mg

Notes

Store Efo Riro in an airtight container for up to 5 days in the fridge or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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