Nigerian Efo Riro (Spinach Stew)
A rich Nigerian spinach stew built on a peppery blended base with palm oil and layered seasonings — vibrant, adaptable, and a nourishing partner for rice, yam, or swallow.
By Palate Palace Kitchen
About This Recipe
Nigerian Efo Riro is a rich, savory spinach stew that stands as a beloved classic in Nigerian cuisine. This vibrant, gluten-free, and dairy-free dish is celebrated for its bold depth of flavor, combining a hearty base of leafy greens with a complex, aromatic pepper sauce. It makes a satisfying, vegetable-forward dinner that beautifully balances heat, savory richness, and earthy undertones.
The secret to this recipe's success lies in building layers of concentrated flavor. By blending the bell peppers, tomatoes, onions, and fiery scotch bonnet into a coarse puree and reducing it first, you eliminate excess moisture. Frying this concentrated base in red palm oil until the oil separates ensures a deeply caramelized, savory foundation. Traditional additions like ground crayfish and locust beans, or iru, infuse the stew with an authentic, umami-rich complexity that perfectly complements your choice of chicken or firm tofu.
For the best results, pay close attention to the final stages of cooking. Fresh spinach or amaranth greens should be folded in at the very end and heated just until wilted and glossy. This brief cooking time preserves the greens' vibrant color and prevents them from becoming soggy. If you prefer a vegetarian version, opting for firm tofu as your protein works wonderfully alongside the optional umami seasonings.
To complete the meal, serve this hearty stew hot alongside classic accompaniments like fluffy white rice, boiled yam, or sweet plantains, which perfectly balance the stew's spicy and savory profile.
Ingredients
- 1.5 lbs Fresh spinach, chopped (or amaranth greens)
- 2 Red bell peppers
- 2 Tomatoes
- 2 Onion
- 1 Scotch bonnet pepper
- 0.3 cup Red palm oil
- 2 tbsp Ground crayfish (optional)
- 1 tbsp Locust beans (iru), optional
- 1 cup Assorted protein: chicken or firm tofu
- Stock cube and salt
Instructions
- 1
Blend the bell peppers, tomatoes, one onion, and scotch bonnet into a coarse puree; reduce it in a dry pot for a few minutes to thicken.
8 min
- 2
Heat the palm oil and saute the second, sliced onion until soft, then add the reduced pepper base and fry for 10 minutes until the oil rises.
12 min
- 3
Stir in the crayfish, locust beans, stock cube, salt, and your cooked protein, and simmer for 5 minutes.
6 min
- 4
Fold in the chopped spinach and cook just until wilted and glossy, about 4 to 5 minutes — do not overcook.
5 min
- 5
Taste, adjust seasoning, and serve with rice, boiled yam, or plantain.
2 min
Nutrition Facts
300
kcal
Calories
16
g
Protein
16
g
Carbs
20
g
Fat
6
g
Fiber
520
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Dry rosé is remarkably versatile across savory dishes. Enough structure to stand up to a rich, hearty dish.
Serve well chilled (8–10°C).
Non-Alcoholic
A clean, neutral refresher that suits almost any dish. Enough structure to stand up to a rich, hearty dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice. Enough structure to stand up to a rich, hearty dish.
Steep at 75–80°C for 2 minutes.
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