Nigeria

Efo riro

Spinach stewed in a peppery palm oil base with meat and fish. Yoruba greens done gloriously.

60 minTime

28 gProtein each

hotSpice

Make it your way

Grandma's wayGreens, palm oil, peppers, meat, fish and iru.

The original

338kcalsame

28 gproteinsame

5 gfibresame

60minutessame

Classic efo riro.

Per serving, worked out from the ingredient table.

Spinach2 large bunches, chopped

Red bell pepper (red capsicum, red pepper)2

Tomato1 large

Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1

Onion1 large: half blended, half sliced

Red palm oil⅓ cup

Beef400 g, cubed and boiled

Dried salted fish1 piece smoked fish, flaked

Ground dried crayfish (ground dried shrimp)2 tbsp

Fermented soybean1 tbsp iru (locust beans) or akhuni

Stock cube (bouillon cube)1 cube

Saltto taste

5 steps

1Blanch the spinach briefly, squeeze out water and set aside.
2Blend peppers, tomato, scotch bonnet and half the onion coarsely. Boil until reduced and thick.
3Warm palm oil, fry the sliced onion and iru, then add the reduced pepper and fry.
4Add the boiled meat, fish, crayfish and cube. Simmer 10 minutes.
5Stir in the spinach and cook 3 minutes.

Serve it like this

Serve in a bowl beside a mound of white rice, eba or pounded yam, with meat pieces on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.