Efo Riro | FoodieAtlas

Ingredients

2 cups spinach (or substitute with Efo Shoko or any leafy green)
1/2 cup palm oil
1/2 cup ground crayfish
1/2 cup ground egusi (melon seeds) or substitute with ground peanuts
2 large tomatoes, blended
1 large onion, chopped
2-3 fresh pepper or 1-2 tablespoons ground pepper (adjust to taste)
1/2 cup beef (optional), cut into chunks
1/2 cup stockfish or dried fish (optional), soaked and shredded
1/2 cup pomo (cow skin), cut into pieces (optional)
1 teaspoon ground locust bean (iru)
1-2 stock cubes or seasoning cubes
Salt to taste
2-3 cups beef or chicken stock (or water)

Instructions

Prepare the Leafy Greens

Wash and chop the spinach or leafy green of choice. Set aside.

Cook the Meat

In a pot, add the beef, stockfish, pomo, and seasoning cubes. Add enough water to cover the meat and cook until tender.

Prepare the Sauce

Heat the palm oil in a large pot over medium heat. Add the chopped onions and cook until translucent.

Add the blended tomatoes and fresh pepper to the pot. Stir and cook for about 10 minutes until the tomato mixture reduces and the oil starts to float on top.

Add Ground Ingredients

Stir in the ground crayfish, ground egusi (or peanuts), and locust bean. Mix well.

Add the Cooked Meat

Add the cooked meat and stock (or water) to the pot. Stir well and allow to cook for an additional 10-15 minutes. Adjust the consistency with more stock or water if needed.

Add the Greens

Add the chopped spinach to the pot and stir. Cook for another 5-10 minutes, or until the spinach is tender and well incorporated into the stew.

Season and Serve

Adjust the seasoning with salt and additional stock cubes if necessary. Serve the Efo Riro hot with rice, pounded yam, or any other preferred side.