Savory Efo Riro Nigerian Spinach Stew (Printable)
Rich West African stew with tender beef, fresh spinach, and bold spices in a flavorful tomato pepper sauce.
# What You'll Need:
→ Meats
01 - 1.1 lbs beef stew meat or chuck roast, 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
# How To Make It:
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 Tips:
01 -
- The way the palm oil and pepper base creates this incredibly rich, velvety sauce that clings to every single piece of spinach
- Its one of those dishes that actually tastes better the next day, making it perfect for meal prep or unexpected guests
02 -
- The oil floating to the top of your pepper mixture is not a mistake, its actually the sign that your base is properly cooked and ready
- Do not rush the step where you cook down the pepper paste because this is where all the deep, concentrated flavor develops
03 -
- If your palm oil has a strong smell, heat it alone first until it clarifies, then proceed with the recipe
- Adding a small piece of smoked fish or dried crayfish at the end creates this smoky undertone that people cannot quite identify but absolutely love