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Nigerian Efo Riro (Spinach and Beef Stew)

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Nigerian efo riro, glossy chopped spinach and beef stew with red pepper sauce in a rustic bowl, served with a mound of white rice, soft natural window light.
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Efo riro is a bold Nigerian stew of leafy greens cooked down with peppers, tomatoes, aromatics, and tender beef. It is savoury, vibrant, and made for serving with rice or a starchy side.

Cook the pepper base until its raw edge disappears and the oil rises to the surface, then fold in the greens at the end so they stay fresh and textured.

Squeeze excess water from frozen spinach or blanch fresh greens briefly; too much water keeps the stew thin.

Serving Suggestions

Serve with white rice, pounded yam, boiled plantain, or another favourite swallow.

A wooden spoon lifting Nigerian efo riro from a wide pot, showing tender beef, chopped greens, red peppers, tomatoes, and palm oil on a worn kitchen counter.

Recipe Notes

Refrigerate for up to 3 days or freeze for up to 2 months. Reheat over low heat.

Nigerian efo riro, glossy chopped spinach and beef stew with red pepper sauce in a rustic bowl, served with a mound of white rice, soft natural window light.

Nigerian Efo Riro (Spinach and Beef Stew)

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A richly seasoned Nigerian greens stew with beef, peppers, tomatoes, and palm oil.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Nigerian
Calories: 625
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pepper base and beef
  • 1 1/2 lb beef stew meat cut into 1-inch cubes
  • 2 tbsp neutral oil
  • 1 medium yellow onion diced
  • 4 Roma tomatoes quartered 600
  • 2 red bell peppers seeded and chopped 300
  • 1 Scotch bonnet chile seeded for less heat 1
  • 3 cloves garlic
  • 1 in fresh ginger
  • 2 tbsp tomato paste
  • 1 tsp fine salt divided
  • 1/2 tsp ground black pepper
Greens and finish
  • 1/2 cup red palm oil
  • 1 1/2 lb fresh spinach roughly chopped
  • 1 cup beef stock low sodium
  • 1/2 tsp smoked paprika
  • 4 cups cooked white rice to serve

Equipment

  • Large pot
  • Blender
  • Dutch oven
  • Wooden spoon
  • Colander

Method
 

Cook the beef and blend the base:
  1. Season the beef with half the salt and the black pepper. Heat the neutral oil in a Dutch oven and brown the beef in batches.
  2. Add the onion and cook for 5 minutes. Add the beef stock, cover, and simmer for 25 minutes, until the beef is nearly tender.
  3. Blend the tomatoes, bell peppers, Scotch bonnet, garlic, ginger, and tomato paste until mostly smooth.
Cook the stew and greens:
  1. Add the blended pepper mixture to the beef and simmer uncovered for 15 minutes, stirring occasionally, until thickened and the oil begins to rise.
  2. Stir in the palm oil, remaining salt, and smoked paprika. Cook for 5 minutes.
  3. Fold in the spinach in handfuls and cook for 4 to 6 minutes, until wilted but still green. Serve hot with rice.

Nutrition

Calories: 625kcalCarbohydrates: 53gProtein: 36gFat: 31gSaturated Fat: 14gCholesterol: 95mgSodium: 720mgFiber: 7gSugar: 10g

Notes

  • Wear gloves when handling Scotch bonnet chiles.
  • The stew should be thick enough to mound slightly on a spoon; cook it uncovered longer if needed.

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