Nigerian Efo Riro Spinach Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1.5 lb (680 g) assorted meats, cooked until tender, plus 1 cup (240 ml) stock; or 12 oz (340 g) smoked mackerel + 8 oz (225 g) prawns
• 1 lb (450–500 g) spinach (or 20 oz/560 g frozen chopped, thawed and squeezed)
• 2 large red bell peppers, 2 medium plum tomatoes, 1–2 Scotch bonnets
• 1 large onion (divided), 3 garlic cloves
• 1/3 cup (80 ml) red palm oil
• 1 tbsp locust beans (iru), 2 tbsp ground crayfish
• 1 tsp fine salt (plus more to taste), 1/2 tsp ground black pepper, 1 tsp bouillon powder (optional)

Do This

• 1. Blend peppers, tomatoes, half the onion, and garlic into a coarse puree.
• 2. If using meats, simmer until tender (25–40 minutes); reserve 1 cup stock. If using fish, flake and set aside; keep 1 cup light stock or water.
• 3. Heat palm oil over medium heat; sauté remaining sliced onion 2–3 minutes. Stir in locust beans for 1 minute.
• 4. Pour in pepper puree; fry 10–12 minutes, stirring, until thick and reduced.
• 5. Add crayfish, protein, and 1 cup stock; simmer gently 12–15 minutes (190–205°F/88–96°C).
• 6. Fold in spinach; cook 3–5 minutes. Season to taste and serve with steamed rice or a soft swallow.

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Why You’ll Love This Recipe

• Deep, layered West African flavors from palm oil, locust beans (iru), and crayfish.
• Customizable: make it with assorted meats or go pescatarian with smoked fish and prawns.
• Weeknight-friendly technique with smart shortcuts and precise timing.
• Perfect with rice or your favorite swallow for a comforting, vivid, one-pot meal.

Grocery List

• Produce: Spinach (or African spinach/ugwu/shoko), red bell peppers, plum/roma tomatoes, Scotch bonnet or habanero, onions, garlic
• Dairy: None
• Pantry: Red palm oil, locust beans (iru), ground crayfish, salt, black pepper, bouillon powder (optional), beef or chicken stock, rice or garri (for swallow), smoked mackerel or assorted meats

Full Ingredients

Leafy Greens

• 1 lb (450–500 g) fresh spinach, shoko, or ugwu (fluted pumpkin leaves), chopped; or 20 oz (560 g) frozen chopped spinach, thawed and squeezed dry

Pepper Base

• 2 large red bell peppers, roughly chopped
• 2 medium plum/roma tomatoes, roughly chopped
• 1–2 Scotch bonnet or habanero peppers (seeded for less heat)
• 1 large onion, divided (half for blending, half sliced for frying)
• 3 garlic cloves

Protein Option A – Assorted Meats

• 1.5 lb (680 g) mix of beef stew meat, tripe, smoked turkey, or cow skin (ponmo), cut bite-size
• 2 cups (480 ml) water for simmering
• 1/2 onion (chunked), 1 tsp fine salt, 1 tsp bouillon powder (optional), 1/2 tsp dried thyme

Protein Option B – Fish & Seafood

• 12 oz (340 g) smoked mackerel, skin removed and flaked
• 8 oz (225 g) raw prawns, peeled and deveined
• 1 cup (240 ml) light stock or water

Seasonings & Aromatics

• 1/3 cup (80 ml) red palm oil
• 1 tbsp locust beans (iru)
• 2 tbsp ground crayfish
• 1 tsp fine salt, plus more to taste
• 1/2 tsp ground black pepper (or 1/2 tsp ground Cameroon pepper for extra heat)
• 1 tsp bouillon powder (optional)
• 1 cup (240 ml) reserved meat stock or low-sodium chicken/beef stock

To Serve

• Steamed white rice (about 4–6 cups cooked) or soft swallow (eba/garri, fufu, pounded yam, or amala)

Step-by-Step Instructions

Step 1: Prep the greens

Rinse the spinach thoroughly. For the best texture and to avoid a watery stew, pour freshly boiled water over the spinach in a colander for 30 seconds, then immediately rinse with cold water. Squeeze very firmly to remove excess moisture, then roughly chop. If using frozen spinach, thaw completely and squeeze out as much liquid as possible.

Step 2: Blend the pepper base

Add red bell peppers, tomatoes, Scotch bonnet, half the onion, and garlic to a blender. Pulse to a coarse puree—think a slightly chunky salsa, not a smooth smoothie. This helps the sauce fry down quickly and hold body.

Step 3: Cook the protein and make stock

If using assorted meats: Add meat, water, remaining chunked onion, salt, optional bouillon, and thyme to a pot. Bring to a boil over medium-high heat, then reduce to medium-low and simmer gently at approximately 190–200°F (88–93°C) until tender, 25–40 minutes depending on cut. Strain and reserve 1 cup (240 ml) of the cooking liquid as stock; set meats aside.

If using fish and prawns: Flake smoked mackerel into large pieces and set aside. Lightly season the prawns with a pinch of salt and pepper; keep 1 cup (240 ml) light stock or water ready.

Step 4: Bloom aromatics in palm oil

Set a wide skillet or pot over medium heat. Add the palm oil and heat until it shimmers, 1–2 minutes. Add the sliced remaining half onion and cook, stirring, for 2–3 minutes until fragrant and translucent. Stir in the locust beans (iru) and cook 1 minute to bloom their savory aroma.

Step 5: Fry down the pepper base

Pour in the blended pepper mixture. Fry over medium heat, stirring often, until the sauce reduces by about half, tastes sweeter, and small pools of red oil appear at the edges, 10–12 minutes. Avoid burning; if it sputters aggressively, reduce heat. The sauce should be thick and rich, not watery.

Step 6: Add protein, stock, and crayfish

Stir in the ground crayfish, salt, black pepper, and optional bouillon. Add the cooked meats with 1 cup reserved stock (or add flaked smoked mackerel, raw prawns, and 1 cup light stock/water). Bring to a gentle simmer at 190–205°F (88–96°C) and cook 12–15 minutes so the flavors meld. If prawns are used, they should turn opaque and pink by the end.

Step 7: Fold in spinach and finish

Add the squeezed spinach, breaking it up as it goes in. Stir until evenly distributed and glossy, 3–5 minutes. Taste and adjust salt, pepper, and heat. If you like a brighter finish, swirl in 1–2 teaspoons extra palm oil right at the end. Serve hot with steamed rice or a soft swallow.

Pro Tips

• Squeeze the greens thoroughly. Excess water dilutes flavor and prevents the signature glossy finish.
• Fry the pepper base until it smells sweet and jammy; undercooking here is the most common reason for bland stew.
• Bloom iru in oil for a minute to unlock deep umami; do not brown it.
• For extra smokiness, add a small piece of smoked fish skin or a teaspoon of smoked paprika to the simmer.
• Keep the simmer gentle; vigorous boiling can toughen meats and break fish into mush.

Variations

• Vegetarian/Vegan: Skip meat/fish, use mushrooms or smoked tofu; add an extra tablespoon of crayfish-flavored seasoning alternative if not vegan, or a teaspoon of fermented soybean paste for depth if vegan.
• Leaf Swap: Use kale or collards; blanch 2 minutes, squeeze, then chop before adding.
• Mild & Kid-Friendly: Use only half a Scotch bonnet (seeded) or substitute with mild red chili; the stew remains richly flavored.

Storage & Make-Ahead

Refrigerate cooled efo riro in an airtight container for up to 4 days. It freezes well for 2–3 months; thaw overnight in the fridge. Reheat gently over medium-low heat until steaming, adding a splash of stock or water if thick. For the very best texture, you can cook the sauce and protein ahead, then add freshly squeezed spinach during reheating (3–5 minutes) for vibrant color and bite.

Nutrition (per serving)

Approximate, without rice or swallow: 350 calories; 24 g fat; 8 g carbohydrates; 24 g protein; 3 g fiber; 700 mg sodium. Values will vary with protein choice and exact ingredients.