Name: Nigerian efo riro (spinach stew)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Ingredients: 1 medium garlic bulb peeled; 2 red Romano peppers chopped; 400g tin of chopped tomatoes; 1 large onion chopped; 2-4 red Scotch Bonnet chillies (depending on your heat preference); 5 tbsp sustainable palm oil or 100ml vegetable oil; 200g tomato purée; 2 tbsp mild curry powder; 2 tbsp paprika; 1 tbsp dried thyme; ⅔ tbsp vegetable bouillon powder; 2 vegetable stock cubes; 2.5kg frozen spinach defrosted

Two bowls of spinach stew with rice on the side

1 medium garlic bulb
peeled
2 red Romano peppers
chopped
400g tin of chopped tomatoes
1 large onion
chopped
2-4 red Scotch Bonnet chillies (depending on your heat preference)
5 tbsp sustainable palm oil or 100ml vegetable oil
200g tomato purée
2 tbsp mild curry powder
2 tbsp paprika
1 tbsp dried thyme
⅔ tbsp vegetable bouillon powder
2 vegetable stock cubes
2.5kg frozen spinach
defrosted

Method

step 1
Put the garlic, peppers, tomatoes, onion and chillies in a food processor or blender, and whizz to a smooth, silky paste.
step 2
Heat the oil in large pan over a medium heat and add the blended mixture and tomato purée. Add all the seasonings, lower the heat, stir until well combined and cook for 10 mins.
step 3
Once cooked, stir in the spinach, cover and let it melt into the stew for at least 15-20 mins.

Nigerian efo riro (spinach stew)

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Method

step 1

step 2

step 3

Baked spinach-and-ricotta pasta shells

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