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Efo Riro

A rich Yoruba vegetable stew from Western Nigeria: shredded greens folded into a deep red base of palm oil, roasted pepper blend, locust beans and crayfish, with beef, ponmo and smoked fish. Served with pounded yam, eba or rice.

MainsUnder 400 kcal
45 min15 prep · 30 cookEasy395 kcalper serving
Efo Riro

Instructions

  1. Put 70 g of beef and 25 g of ponmo into a small pot with 30 g of chopped onion, 1 crumbled seasoning cube, a pinch of salt and 150 ml of water. Cover and boil over medium heat for 25 minutes, until the beef is tender and the ponmo is soft and gelatinous. Lift out the meat and reserve the stock, you should have about 80 ml left.
  2. Blend 1 red bell pepper, 1 scotch bonnet and the remaining 30 g of onion to a thick, coarse paste, efo riro wants texture, so stop short of a smooth purée and use no added water.
  3. Wash 150 g of shredded spinach in salted water, then dip it into just-boiled water for 30 seconds, drain in a sieve and squeeze out as much liquid as you can. This stops the stew going watery.

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Per serving

395kcal
20gprotein
31gcarbs
22gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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