Efo Riro

Ẹ̀fọ́ rírò · Efo Riro

Ingredients12

• spinach (fresh)500 g
• red bell peppers200 g
• Scotch bonnet peppers2
• tomatoes300 g
• onion150 g
• palm oil100 ml
• smoked fish200 g
• dried shrimp50 g
• beef, cubed250 g
• beef stock cube1
• saltto taste
• ground pepper1 tsp

Method

1. Clean and chop the spinach and set aside.
2. Blend red bell peppers, Scotch bonnet peppers, tomatoes, and half of the onion into a smooth puree.
3. Heat palm oil in a pot and sauté the remaining onion until translucent.
4. Add the blended puree to the pot and cook, stirring occasionally, for about 10 minutes.
5. Stir in smoked fish, dried shrimp, beef cubes, the stock cube, and salt; simmer for 15 minutes.
6. Add the chopped spinach, cover, and cook for 5‑7 minutes until wilted.
7. Adjust seasoning if needed, then remove from heat and serve hot with rice, fufu, or pounded yam.