Main
Efo riro, spinach stew (Nigeria)
- Preparation time
- 45 min
- Servings
- serves 4
Ingredients
serves 4
- Tomato — to buy3
- Bell pepper — to buy1
- Chili pepper — to buy1
- Palm oil — to buy4 tbsp
- Onion — to buy1
- Braising beef — to buy300 g
- Dried shrimp — to buy20 g
- Spinach — to buy300 g
- Salt — to buy1 tsp
Preparation
Roughly blend the tomatoes, bell pepper and one chilli together.
Heat the palm oil in a large pot and cook the sliced onion for 5 minutes until softened.
Add the tomato and pepper puree, simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens and the oil rises slightly to the surface: a sign it's well cooked.
Add the beef and dried shrimp, mix, cover and simmer for 15 minutes over low heat until the meat is tender.
Add the washed, roughly chopped spinach in batches if it doesn't all fit in the pot, mixing it in to wilt it.
Cook for just 3-4 more minutes, just long enough for the spinach to wilt while keeping a bright green colour, then adjust the salt.
Serve piping hot with rice, pounded yam or bread.