Efo Riro (Spinach Stew)
A deeply savory Yoruba spinach stew cooked with palm oil, assorted meats, smoked fish, and ground crayfish - bold and hearty, typically eaten with pounded yam, amala, or white rice.
Ingredients
- 1.5 lbs beef stew meat, cut into chunks
- 6 oz smoked mackerel or smoked tilapia, flaked, bones removed
- 1 lb fresh spinach (or frozen, thawed and squeezed), roughly chopped
- 1/3 cup red palm oil
- 2-3 scotch bonnet peppers (or habanero), roughly chopped
- 4 roma tomatoes, quartered
- 1 red bell pepper, roughly chopped
- 1 yellow onion, roughly chopped
- 1/4 cup ground dried crayfish (or dried shrimp powder)
- 2 beef bouillon cube, crumbled
- 1 tsp salt
Instructions
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1
Season 1.5 lbs cut into chunks beef stew meat with 1 tsp salt and 2 crumbled beef bouillon cube. Cook covered in water over medium heat until tender, about 25 minutes. Reserve the broth.
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2
Blend 4 quartered roma tomatoes, 2-3 roughly chopped scotch bonnet peppers (or habanero), 1 roughly chopped red bell pepper, and half the roughly chopped yellow onion into a rough paste.
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3
Heat 1/3 cup red palm oil in a large pot over medium-high heat for 2 minutes. Pour in the blended pepper paste and fry, stirring frequently, for 15-20 minutes until darkened and oil floats to the top.
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4
Add the cooked beef stew meat, 6 oz flaked, bones removed smoked mackerel or smoked tilapia, and 1/4 cup ground dried crayfish (or dried shrimp powder). Pour in about 1/2 cup reserved broth. Stir and cook 5 minutes.
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5
Add 1 lb roughly chopped fresh spinach (or frozen, thawed and squeezed) and fold into the stew. Cook 5 more minutes until wilted and well incorporated. Taste and adjust salt.
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6
Verify beef has reached at least 165°F (74°C). Serve with pounded yam, amala, or white rice.