Savory Efo Riro Nigerian Spinach (Printable)

Rich West African stew with tender beef, fresh spinach, and aromatic spices in a flavorful tomato-pepper sauce.

# What You'll Need:

→ Meats

01 - 1.1 lbs beef stew meat or chuck, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Vegetables

04 - 1.1 lbs fresh spinach, washed and roughly chopped (or 12 oz frozen spinach, thawed and drained)
05 - 2 red bell peppers, deseeded and chopped
06 - 2 medium tomatoes, chopped
07 - 1 medium onion, chopped (divided in half)
08 - 2 scotch bonnet peppers, deseeded and chopped (adjust to heat preference)
09 - 2 cloves garlic, minced

→ Pantry & Spices

10 - 1/4 cup palm oil (or substitute with vegetable oil)
11 - 1 tablespoon ground crayfish (optional for authentic flavor)
12 - 1 tablespoon ground dried shrimp (optional)
13 - 1/2 teaspoon ground cayenne pepper
14 - 2 teaspoons ground paprika
15 - 2 bouillon cubes (preferably Maggi or Knorr), crushed
16 - Salt and black pepper, to taste

→ Garnish (optional)

17 - Sliced red chili
18 - Chopped spring onions

# How-to Steps:

01 - Season the beef with salt and black pepper. In a large pot, add the beef and half the chopped onion. Add enough water to cover, bring to a boil, then simmer for 20 minutes or until tender. Drain and set aside, reserving the beef stock.
02 - While the beef cooks, blend the red bell peppers, tomatoes, scotch bonnets, and remaining onion into a smooth paste.
03 - In a large saucepan, heat the palm oil over medium heat until just hot (do not allow to smoke). Add the minced garlic and sauté for 30 seconds.
04 - Add the blended pepper mixture and cook, stirring often, for 10–12 minutes until the mixture thickens and the oil floats to the top.
05 - Stir in the cooked beef and 1 cup reserved beef stock. Add the ground crayfish, dried shrimp, cayenne, paprika, and bouillon cubes. Simmer for 8–10 minutes to meld flavors.
06 - Add the chopped spinach and stir well. Cook for 3–5 minutes until the spinach is wilted and the stew is rich and thick. Season with additional salt and pepper to taste.
07 - Serve hot, garnished with sliced chili and spring onions if desired. Enjoy with rice, pounded yam, or plantains.

# Expert Pointers:

01 -
  • The beef stock base creates depth that makes every bite feel like a warm embrace
  • That moment when the oil rises to the top of the pepper mix—pure kitchen magic
  • It's one of those dishes that tastes even better the next day, if it lasts that long
02 -
  • Blending the peppers too fine makes the stew too smooth—leave a tiny bit of texture
  • That oil-floating moment is your cue that the pepper base is properly cooked
  • Spinach keeps releasing water even after wilting, so don't panic if it looks soupy at first
03 -
  • Let the stew rest for 10 minutes off the heat before serving—flavors really settle in
  • If using frozen spinach, squeeze out absolutely all the liquid or your stew will be watery

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