Entree: Nigeria – Yoruba Southwest – Efo Riro (Yoruba-style spicy spinach stew with peppers and assorted proteins)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) stewing beef, cut into bite-sized pieces
- 8 oz (225 g) smoked mackerel or smoked fish, deboned and flaked
- 1/3 cup (80 ml) red palm oil
- 4 medium tomatoes, blended, approx. 1 lb (450 g) total
- 2 red bell peppers, blended, approx. 8 oz (225 g) total
- 2 Scotch bonnet or habanero peppers, blended (adjust to heat preference)
- 1 large onion, half blended with peppers and half chopped (approx. 8 oz / 225 g)
- 2 tbsp (10 g) ground crayfish
- 1 tbsp (15 g) iru (fermented locust beans) or 1 tsp (5 g) iru paste (optional)
- 2 bouillon cubes (Maggi or stock cubes)
- 1 cup (240 ml) beef stock or water
- 1 lb (454 g) fresh spinach, washed and roughly chopped (or substitute bitter leaf/ugu)
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil (for initial searing if desired)

Instructions

1. Prepare the proteins: Season beef with a little salt and one bouillon cube and simmer in 1 cup (240 ml) water until tender, about 45–60 minutes (pressure cooker 20–30 minutes). If you prefer, brown beef first in 2 tbsp (30 ml) vegetable oil for extra flavor before simmering.
2. Blend the pepper base: In a blender, combine the tomatoes, red bell peppers, 1/2 of the onion, and Scotch bonnet peppers. Blend to a coarse puree.
3. Fry the pepper mix: Heat palm oil in a heavy skillet or saucepan over medium heat until shimmering. Add the remaining chopped onion and fry briefly until soft. Pour in the blended pepper-tomato mix and cook uncovered, stirring occasionally, until the oil separates and the mixture darkens and thickens, about 20–30 minutes.
4. Add seasonings and proteins: Stir in ground crayfish, iru (if using), the remaining bouillon cube, and flaked smoked fish. Add the cooked beef with any cooking liquid and simmer together 8–10 minutes so flavors meld; adjust salt to taste.
5. Finish with greens: Reduce heat to low, add the chopped spinach in batches, stirring until wilted and incorporated. Simmer 3–5 minutes—do not overcook; the greens should be tender but still vibrant.
6. Serve: Remove from heat and transfer to a serving bowl. Serve hot with steamed rice, pounded yam, eba, or another starchy accompaniment.