---
title: Efo Riro (Yoruba Spinach Stew)
servings: 4
prep time: 20 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/efo-riro
---

Gather @red bell pepper{2}, @tomato{2}, @beef chuck{400%g}, @ground crayfish{2%tbsp} and @bouillon cube{2}.

Blend the bell peppers, @scotch bonnet{1}, tomatoes and half @onion{1} coarsely — efo riro wants texture, not a smooth purée.

Blanch the chopped @spinach{600%g} in boiling water for 30 seconds, then drain and squeeze dry.

Heat the @palm oil{100%ml} in a large pot and fry the sliced onion for 3 minutes until fragrant. ~{3%minutes}

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. ~{14%minutes}

Stir in the cooked beef, @smoked fish{100%g}, crayfish, bouillon and a splash of the beef stock; simmer 5 minutes. ~{5%minutes}

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