Efo Riro (Yoruba Roasted Red Pepper & Spinach Stew) – Authentic Nigeria Recipe

Ingredients for Efo Riro (Yoruba Roasted Red Pepper & Spinach Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) abundant chopped spinach/amaranth greens, prepped into bite-sized pieces
• 1.5 cups seared beef cubes and flaked fish, washed and trimmed
• 1 cup coarse roasted red bell pepper and tomato base
• 1 medium onion and 3 cloves garlic, finely minced with red palm oil
• 1.5 tbsp traditional Nigeria seasoning (iru (locust bean) umami note, crayfish/seafood seasoning, Scotch bonnet, onions)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown abundant chopped spinach/amaranth greens for 5 minutes.
2. Add minced onion, garlic, red palm oil, and iru (locust bean) umami note, crayfish/seafood seasoning, Scotch bonnet, onions, stirring for 2 minutes until deeply aromatic.
3. Add seared beef cubes and flaked fish and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in coarse roasted red bell pepper and tomato base right before serving warm.