Efo Riro (Spinach Stew)
Lunch · Nigerian · Ready in 35 min · Serves 2
A vibrant, leafy green stew with tomatoes, peppers, and palm oil. Simple, delicious, and a staple accompaniment to rice or cassava.
Per serving
- Calories
- 300
- Protein
- 12 g
- Carbs
- 10 g
- Fat
- 24 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron28%
- Vitamin D0%
- B120%
- Zinc11%
- Magnesium33%
- Omega-317%
- Folate55%
- Calcium21%
- Selenium3%
- Potassium25%
- Vitamin C125%
- Vitamin A55%
- Riboflavin15%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Fresh spinach
- 40 g Tomato paste
- 100 g Bell peppers
- 60 g Onion
- 50 ml Palm oil
- 10 g Garlic, minced
- 3 g Salt and pepper
Method
- 1
Wash spinach thoroughly. Dice bell peppers and onion. Mince garlic. Roughly chop spinach.
- 2
Heat palm oil in a large pot. Add onion and garlic, cook for 2 minutes until fragrant. Add bell peppers and cook 3 minutes.
- 3
Stir in tomato paste and cook for 2 minutes, stirring constantly to avoid sticking.
- 4
Add chopped spinach in batches, stirring until wilted. Season with salt and pepper. Simmer for 5 more minutes until spinach is tender.
