Savory Efo Riro Nigerian Spinach Stew (Print Version)
Rich West African stew with tender beef, fresh spinach, and aromatic spices in a savory tomato-pepper sauce.
# What You 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
05 - 2 red bell peppers, deseeded and chopped
06 - 2 medium tomatoes, chopped
07 - 1 medium onion, chopped
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 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 to 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 to 10 minutes to meld flavors.
06 - Add the chopped spinach and stir well. Cook for 3 to 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 carries every spice directly to your soul is something words barely capture
- This stew improves overnight, so you are basically meal prepping while making something incredible
02 -
- The oil separating and floating to the top is not a mistake, it is exactly what you want to see
- Do not rush the pepper base cooking stage because this is where the deep flavor develops
03 -
- Add smoked fish or assorted meats during the beef simmering stage for incredible depth
- If the stew is too spicy, a tiny bit of sugar balances the heat without masking the flavor