Entree: Nigeria – Middle Belt – Efo Riro (Spicy Nigerian spinach and pepper stew cooked with meat and smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) stewing beef, cut into 1-inch pieces
- 8 oz (225 g) smoked mackerel or smoked fish, bones removed
- 1/2 cup (120 ml) red palm oil
- 2 tbsp (30 ml) vegetable oil for browning meat
- 3 large red bell peppers, seeded (about 12 oz/340 g)
- 3 Scotch bonnet or habanero peppers (about 1 oz/28 g), adjust to heat preference
- 1 medium onion, divided, about 5 oz (150 g)
- 2 tbsp (30 g) tomato paste
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 g) fresh grated ginger
- 2 tbsp (30 g) ground crayfish
- 2 tbsp (30 g) iru (locust beans) or 1 tbsp (15 g) if strong
- 2 seasoning cubes, crushed (or 2 tsp/10 g bouillon)
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 2 cups (340 g) chopped spinach or ugu/fluted pumpkin leaves (fresh)
- 1 cup (240 ml) beef stock or water, plus more as needed
- 1/4 cup (60 ml) chopped fresh basil or scent leaf if available

Instructions

1. Season beef with a pinch of salt and pepper. Heat vegetable oil in a heavy pot over medium-high heat and brown beef in batches until well seared; remove and set aside.
2. In a blender, combine red bell peppers, Scotch bonnet peppers, and half the onion; blend to a smooth but slightly coarse puree, adding a little water if needed.
3. In the same pot, pour in palm oil and warm over medium heat until shimmering. Add the remaining chopped onion, garlic and ginger; sauté 2–3 minutes until aromatic.
4. Stir in tomato paste and fry 2 minutes, then add the blended pepper mixture. Fry the pepper mixture, stirring often, until the oil begins to separate and the mixture darkens, about 12–15 minutes.
5. Add ground crayfish, iru, seasoning cubes, and browned beef to the pot; pour in 1 cup beef stock, stir, cover and simmer over low heat until beef is tender, about 25–35 minutes (add more stock or water if it becomes too dry).
6. Gently flake the smoked mackerel and add it to the stew; simmer 5 minutes to meld flavors.
7. Fold in chopped spinach and basil/scent leaf, cook uncovered for 3–5 minutes until greens are wilted but still bright. Taste and adjust salt or heat.
8. Serve hot with rice, fufu or boiled yams as preferred.