Efo Riro (Yoruba Spinach Stew)

Method

1. 1

   Blend the bell peppers, scotch bonnet, tomatoes and half onion coarsely — efo riro wants texture, not a smooth purée.

2. 2

   Blanch the chopped spinach in boiling water for 30 seconds, then drain and squeeze dry.

   💡 Blanching and squeezing stops the greens watering down the stew later.

3. 3

   Heat the palm oil in a large pot and fry the sliced onion for 3 minutes until fragrant.

4. 4

   Add the pepper blend and fry over medium-high heat for 12–15 minutes, stirring, until it thickens and the oil pools back on the surface.

   💡 Wait for the oil to separate and rise — that's the sign the base has lost its raw edge.

5. 5

   Stir in the cooked beef, smoked fish, crayfish, bouillon and a splash of the beef stock; simmer 5 minutes.

6. 6

   Fold in the squeezed greens, cook 3 minutes more, adjust the salt and serve with pounded yam, eba or rice.