I reveal the secret behind my Efo Riro, a Nigerian Food favorite where spinach, tender meat and bright peppers mingle to create an unexpectedly bold stew.

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I’ve always been drawn to bold flavors, and this African stew called efo riro hit me like that first bite you cant stop thinking about. The vibrant spinach wilts into something silky, and red palm oil brings that deep, slightly smoky richness that makes it unforgettable.

Every spoonful tells a story of markets and heat and family tables in Nigerian Food I dont pretend to be traditional but this version feels honest and alive. Not fancy, just real, and if you like bold greens with attitude this one will make you want to taste more.

Ingredients

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Leafy greens high in fiber, vitamins A C K low calories, adds earthy freshness
Rich in saturated fats and beta carotene, gives stew deep color and richness
Beef or tripe adds hearty protein and iron it boosts savory meaty body
Provides concentrated protein and smoky umami, salty flavor that lifts the stew
Intense dried flavor, collagen and minerals after soaking, adds depth and texture
Sweet vitamin C rich, gives fruity sweetness and bright color to the sauce
Tiny but fierce source of capsaicin brings heat and a sharp peppery kick

Ingredient Quantities

2 lbs fresh spinach (about 900 g) or 10 oz frozen spinach

1/2 cup red palm oil

1 lb assorted meats like beef, tripe or ponmo

8 oz smoked fish (boned)

4 oz stockfish or dried cod

3 medium red bell peppers (tatashe)

2 to 3 scotch bonnet peppers or habanero, adjust for heat

1 large red onion divided

2 tbsp ground crayfish

1 tbsp iru locust beans optional

2 to 3 seasoning cubes (Maggi or Knorr)

1 tsp salt or to taste

1 to 2 cups beef stock or water

1/4 cup dried shrimp or prawns optional

1/4 cup chopped green bell pepper or scallions optional

How to Make this

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1. Clean and cut the assorted meats into bite size pieces, put them in a pot with half the chopped red onion, 1 to 2 seasoning cubes, 1 tsp salt and 1 to 2 cups beef stock or water, then parboil until the meats are tender; add the stockfish in the last 15 minutes so it rehydrates and softens.

2. Debone and flake the smoked fish, rinse off any excess salt, pick out bones carefully, set aside.

3. Wash the fresh spinach well and chop roughly, or if using frozen spinach, thaw and squeeze out excess water; set aside.

4. Blend the 3 red bell peppers, 2 to 3 scotch bonnet peppers (adjust for heat), and the remaining onion into a coarse smooth puree, don’t add too much water.

5. Heat 1/2 cup red palm oil in a wide pot over medium heat until warm but not smoking, then add the blended pepper mix and fry, stirring often, until the raw smell is gone and the oil rises to the top, about 15 to 20 minutes, watch it so it doesn’t burn.

6. Stir in 2 tbsp ground crayfish, 1/4 cup dried shrimp if using, and 1 tbsp iru locust beans if you like that deep umami flavor, then add the flaked smoked fish and continue to fry for 2 to 3 minutes so flavors marry.

7. Add the parboiled meats and softened stockfish into the pepper base along with any remaining meat stock, bring to a gentle simmer for about 10 minutes, taste and add the last seasoning cube or extra salt if needed.

8. Fold in the chopped green bell pepper or scallions if using, then add the spinach a handful at a time, stirring until each batch wilts; if using frozen, you can add it all at once. Cook only 3 to 5 minutes more so the spinach stays bright and not mushy.

9. Adjust seasoning, if the stew is too thick add a splash of hot water or stock, turn off the heat, let it rest 2 minutes; drizzle a little extra palm oil on top for shine if you want.

10. Serve hot with fufu, rice, yam or plantain, and enjoy, it gets even better the next day so leftovers are great.

Equipment Needed

1. Large heavy pot for parboiling the meats and simmering the stew
2. Wide pot or deep frying pan for frying the pepper base
3. Blender or food processor for pureeing the peppers and onion
4. Sharp chef’s knife and cutting board for trimming meats and chopping spinach
5. Colander or fine mesh strainer for rinsing smoked fish and draining greens
6. Wooden spoon or heatproof spatula for stirring without scratching the pot
7. Slotted spoon or tongs for lifting meats and fish out of the stock
8. Measuring cups and spoons for stock salt and seasonings
9. Mixing bowls for flaking fish and holding prepped ingredients dont skip these
10. Ladle for serving the stew hot

FAQ

Can I use frozen spinach instead of fresh? Yes you can. Use the 10 oz frozen listed, thaw it completely and squeeze out as much water as you can before adding, or the stew will get watery. Frozen cooks faster so add it near the end and simmer just until warmed through.

How do I prep the stockfish and smoked fish? Soak dried stockfish in warm water for at least 30 minutes or overnight for best results, then boil till tender and flake. Smoked fish should be deboned and flaked, watch for tiny bones. Taste before adding salt since smoked and stockfish can be salty.

What can I use instead of red palm oil? Red palm oil gives a unique color and flavor so nothing copies it exactly. If you must substitute use neutral oil plus a little tomato paste and paprika or annatto powder for color, but expect a different taste.

How do I control the heat level? Remove seeds from scotch bonnets to lower heat, or use just 1 pepper. You can also swap with milder chiles or add all peppers late and taste as you go. If it gets too hot add a spoon of sugar or more stock and simmer a bit.

Can I make this vegetarian? Yes. Omit all the meats and fish, boost the umami with extra crayfish or a splash of soy sauce, use vegetable stock, and add mushrooms or smoked tofu for bite. Iru locust beans are great for that deep savory flavor if you use them.

How long will leftovers keep and how do I reheat? Store in the fridge for 3 to 4 days or freeze up to 2 to 3 months. Reheat gently on low heat with a little stock or water so it doesn’t dry out and avoid furious boiling which dulls the color and texture.

African Spinach Stew Recipe Substitutions and Variations

Spinach: swap fresh spinach with collard greens, kale, or Swiss chard, or use frozen spinach (thaw and squeeze out excess). Tough greens need longer cooking so chop them small.
Red palm oil: if you don’t have it use vegetable oil infused with annatto or a pinch of paprika plus 1 tbsp tomato paste for color, or peanut oil for a nuttier note, or ghee for richness.
Assorted meats (beef, tripe, ponmo): replace with boneless chicken thighs, goat meat, or for a vegetarian twist use hearty mushrooms like portobello or king oyster (slice or shred).
Smoked fish / stockfish: try canned smoked mackerel or sardines, smoked trout, or rehydrated salted cod (salt cod) or a few anchovy fillets for extra umami, use sparingly if very salty.

Pro Tips

1) Keep the heat under control when frying the pepper mix. If the oil smokes the flavor goes bitter, so fry on medium low, stir often, and pull it off right when the raw smell is gone. If you want less burn risk, take the pan off the heat for a minute while stirring, then back on.

2) Handle the spinach so it stays bright and not soggy. Wash really well, squeeze out as much water as you can, and add it in batches so each handful wilts quickly. If using frozen, thaw and press firmly in a towel or sieve before you add it.

3) Treat the smoked fish and stockfish gently. Flake smoked fish with your fingers and add it near the end so it keeps texture and doesnt vanish into the stew. Add rehydrated stockfish late too, since it can fall apart if cooked too long.

4) Boost depth without overpowering the dish. Lightly toast ground crayfish or give the iru a quick fry to wake it up before adding, keep some reserved meat stock to adjust consistency, and finish with a small drizzle of extra palm oil and a short rest off the heat so flavors settle.

African Spinach Stew Recipe

Recipe by Nikoli Athen

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I reveal the secret behind my Efo Riro, a Nigerian Food favorite where spinach, tender meat and bright peppers mingle to create an unexpectedly bold stew.

Servings

servings

Calories

535

kcal

Equipment: 1. Large heavy pot for parboiling the meats and simmering the stew
2. Wide pot or deep frying pan for frying the pepper base
3. Blender or food processor for pureeing the peppers and onion
4. Sharp chef’s knife and cutting board for trimming meats and chopping spinach
5. Colander or fine mesh strainer for rinsing smoked fish and draining greens
6. Wooden spoon or heatproof spatula for stirring without scratching the pot
7. Slotted spoon or tongs for lifting meats and fish out of the stock
8. Measuring cups and spoons for stock salt and seasonings
9. Mixing bowls for flaking fish and holding prepped ingredients dont skip these
10. Ladle for serving the stew hot

Ingredients

2 lbs fresh spinach (about 900 g) or 10 oz frozen spinach
1/2 cup red palm oil
1 lb assorted meats like beef, tripe or ponmo
8 oz smoked fish (boned)
4 oz stockfish or dried cod
3 medium red bell peppers (tatashe)
2 to 3 scotch bonnet peppers or habanero, adjust for heat
1 large red onion divided
2 tbsp ground crayfish
1 tbsp iru locust beans optional
2 to 3 seasoning cubes (Maggi or Knorr)
1 tsp salt or to taste
1 to 2 cups beef stock or water
1/4 cup dried shrimp or prawns optional
1/4 cup chopped green bell pepper or scallions optional

Directions

Clean and cut the assorted meats into bite size pieces, put them in a pot with half the chopped red onion, 1 to 2 seasoning cubes, 1 tsp salt and 1 to 2 cups beef stock or water, then parboil until the meats are tender; add the stockfish in the last 15 minutes so it rehydrates and softens.
Debone and flake the smoked fish, rinse off any excess salt, pick out bones carefully, set aside.
Wash the fresh spinach well and chop roughly, or if using frozen spinach, thaw and squeeze out excess water; set aside.
Blend the 3 red bell peppers, 2 to 3 scotch bonnet peppers (adjust for heat), and the remaining onion into a coarse smooth puree, don't add too much water.
Heat 1/2 cup red palm oil in a wide pot over medium heat until warm but not smoking, then add the blended pepper mix and fry, stirring often, until the raw smell is gone and the oil rises to the top, about 15 to 20 minutes, watch it so it doesn't burn.
Stir in 2 tbsp ground crayfish, 1/4 cup dried shrimp if using, and 1 tbsp iru locust beans if you like that deep umami flavor, then add the flaked smoked fish and continue to fry for 2 to 3 minutes so flavors marry.
Add the parboiled meats and softened stockfish into the pepper base along with any remaining meat stock, bring to a gentle simmer for about 10 minutes, taste and add the last seasoning cube or extra salt if needed.
Fold in the chopped green bell pepper or scallions if using, then add the spinach a handful at a time, stirring until each batch wilts; if using frozen, you can add it all at once. Cook only 3 to 5 minutes more so the spinach stays bright and not mushy.
Adjust seasoning, if the stew is too thick add a splash of hot water or stock, turn off the heat, let it rest 2 minutes; drizzle a little extra palm oil on top for shine if you want.
Serve hot with fufu, rice, yam or plantain, and enjoy, it gets even better the next day so leftovers are great.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.