Savory Efo Riro Nigerian Spinach Stew (Printable)
Rich West African stew with tender beef, fresh spinach, and aromatic spices in a savory tomato-pepper sauce.
# Ingredient List:
→ 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
17 - Sliced red chili
18 - Chopped spring onions
# Directions:
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 depth of flavor from slowly caramelized peppers and tomatoes rivals anything you would find in Lagos
- One pot creates a complete meal with tender beef and nutrient rich spinach
- The stew reheats beautifully and actually tastes better the next day
02 -
- The stew is done when the palm oil floats to the top of the pepper mixture
- Spinach cooks down dramatically, so do not be alarmed by how much you add
03 -
- Cooking the pepper base until oil separates is non negotiable for authentic flavor
- Add the spinach off the heat if you prefer it to retain more texture and color