Savory Efo Riro Nigerian Spinach (Print version)

Hearty West African stew with beef, spinach, and aromatic spices in rich tomato-pepper sauce.

# What you'll need:

→ Meats

01 - 1.1 lbs beef stew meat or chuck, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Vegetables

04 - 1.1 lbs fresh spinach, washed and roughly chopped (or 12 oz frozen spinach, thawed and drained)
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 (adjust to heat preference)
09 - 2 cloves garlic, minced

→ Pantry & Spices

10 - 1/4 cup palm oil (or substitute with vegetable oil)
11 - 1 tablespoon ground crayfish (optional for authentic flavor)
12 - 1 tablespoon ground dried shrimp (optional)
13 - 1/2 teaspoon ground cayenne pepper
14 - 2 teaspoons ground paprika
15 - 2 bouillon cubes (preferably Maggi or Knorr), crushed
16 - Salt and black pepper, to taste

→ Garnish (optional)

17 - Sliced red chili
18 - Chopped spring onions

# Method:

01 - Season the beef with salt and black pepper. In a large pot, add the beef and half the chopped onion. Add enough water to cover, bring to a boil, then simmer for 20 minutes or until tender. Drain and set aside, reserving the beef stock.
02 - While the beef cooks, blend the red bell peppers, tomatoes, scotch bonnets, and remaining onion into a smooth paste.
03 - In a large saucepan, heat the palm oil over medium heat until just hot (do not allow to smoke). Add the minced garlic and sauté for 30 seconds.
04 - Add the blended pepper mixture and cook, stirring often, for 10–12 minutes until the mixture thickens and the oil floats to the top.
05 - Stir in the cooked beef and 1 cup reserved beef stock. Add the ground crayfish, dried shrimp, cayenne, paprika, and bouillon cubes. Simmer for 8–10 minutes to meld flavors.
06 - Add the chopped spinach and stir well. Cook for 3–5 minutes until the spinach is wilted and the stew is rich and thick. Season with additional salt and pepper to taste.
07 - Serve hot, garnished with sliced chili and spring onions if desired. Enjoy with rice, pounded yam, or plantains.

# Expert advice:

01 -
  • The depth of flavor from slowly simmered peppers and palm oil creates something comfort food dreams are made of
  • It is one of those rare stews that actually tastes better the next day, making meal prep exciting
  • The combination of tender beef and vibrant spinach feels substantial without being heavy
02 -
  • The oil floating to the top during cooking is not a mistake, it is exactly what you want and indicates the sauce has properly reduced
  • Scotch bonnets pack serious heat, so consider removing the seeds and membrane if you are new to cooking with them
  • Palm oil has a low smoke point, so keep the heat at medium and watch it closely
03 -
  • Blend your peppers in batches if your blender is small, rather than overfilling it and ending up with uneven texture
  • If using frozen spinach, thaw it completely and squeeze out all excess water before adding, or your stew will become watery

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