Nigerian Spinach Stew (Efo Riro) with Goat Meat and Mushrooms Recipe
Efo Riro is a vibrant and hearty Nigerian spinach stew packed with spices and tender meat, traditionally made with goat but easily adaptable to other proteins or vegetarian options. This flavorful, gluten-free dish combines fresh spinach, mushrooms, and a rich blend of peppers and seasonings cooked in palm oil to create a comforting main course perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: African, Nigerian
- Diet: Gluten Free
Ingredients
Vegetables and Herbs
- 8 cups spinach, chopped
- 2 cups mushrooms, washed and drained
- 2 roma tomatoes
- 1 red bell pepper
- 1 habanero pepper
- 1 onion
Meat
- 12 oz cooked meat (traditionally goat meat, but any meat can be used)
Liquids and Oils
- ½ cup palm oil
- ¼ cup water or stock (optional, for fresh spinach)
Spices and Seasonings
- 2 teaspoons bouillon powder
- 2 teaspoons cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons ground crayfish
- 1 teaspoon pepper flakes (optional)
- 1 teaspoon salt, or to taste
Instructions
- Prepare the Blend: In a food processor, blend 2 roma tomatoes, 1 red bell pepper, 1 habanero pepper, and half of the onion until smooth to create the pepper and tomato mix.
- Chop Onion: Finely chop the remaining half of the onion and set it aside for sautéing.
- Prep Spinach: If using fresh spinach, wash thoroughly, chop, and squeeze out excess water, then leave it in a colander to drain. If using frozen spinach, microwave for a few minutes to thaw.
- Heat Oil and Sauté Onions: Heat ½ cup palm oil in a pot over medium heat. Add the chopped onions and stir for about 2 minutes until the onions soften.
- Cook Tomato Blend: Pour in the blended tomato and pepper mixture and stir for about 1 minute to combine flavors.
- Add Spices: Add bouillon powder, cayenne pepper, black pepper, ground crayfish, pepper flakes (if using), and salt. Cook the mixture on medium heat for 5 minutes to deepen the flavors.
- Add Liquid and Meat: If using fresh spinach, add ¼ cup of water or stock and bring to a boil. Add the cooked meat and mushrooms, then let everything simmer for an additional 5 minutes to meld flavors.
- Cook Spinach: Add the spinach to the pot and stir occasionally for about 5 minutes until the spinach is well incorporated and cooked through. Adjust salt and spices to taste.
- Finish and Serve: Garnish with red pepper flakes if you prefer extra heat. Serve hot and enjoy your delicious Efo Riro stew!
Notes
- This recipe serves 8 and contains approximately 5 net carbs per serving.
- Only add the water or stock if using fresh spinach to prevent the stew from becoming too watery.
- For softer spinach, you can cook it on low heat for an additional 5 minutes.
- If you prefer a milder stew, reduce the cayenne pepper to 1 teaspoon or ½ teaspoon.
- While mushrooms are not traditional in efo riro, they add a nice texture and make the dish versatile enough to adapt for vegan variations.
