Efo Riro (Spinach Stew) with Pounded Yam

Name: Efo Riro (Spinach Stew) with Pounded Yam
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 5 servings
Cuisine: Nigerian
Ingredients: 1.5 pound beef stew meat (cut into 1-inch cubes); 1 teaspoon salt; 0.5 teaspoon black pepper; 1 yellow onion (medium, divided; half chopped, half roughly chopped); 3 Scotch bonnet peppers (stems removed); 3 Roma tomatoes (roughly chopped); 1 red bell pepper (roughly chopped); 0.5 cup palm oil; 4 ounce smoked mackerel (deboned and flaked); 0.25 cup ground crayfish; 2 vegetable bouillon cubes; 2 pound frozen chopped spinach (thawed and squeezed of excess water); 2 cup pounded yam flour; 2 cup water (for pounded yam)

A rich and hearty Nigerian spinach stew, Efo Riro, made with succulent beef, smoked fish, and a vibrant tomato-pepper base, served traditionally with smooth, satisfying pounded yam.

Prep: 30 min
Cook: 1 hr 30 min
Total: 2 hr
Servings: 5
Cuisine: Nigerian
Difficulty: Easy

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.5 pound beef stew meat (cut into 1-inch cubes)
1 teaspoon salt
0.5 teaspoon black pepper
1 yellow onion (medium, divided; half chopped, half roughly chopped)
3 Scotch bonnet peppers (stems removed)
3 Roma tomatoes (roughly chopped)
1 red bell pepper (roughly chopped)
0.5 cup palm oil
4 ounce smoked mackerel (deboned and flaked)
0.25 cup ground crayfish
2 vegetable bouillon cubes
2 pound frozen chopped spinach (thawed and squeezed of excess water)
2 cup pounded yam flour
2 cup water (for pounded yam)

Instructions

Season beef stew meat with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place beef in a pot, add half of the chopped yellow onion, and 1/2 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes or until beef is tender.
While beef simmers, prepare the pepper base. In a blender, combine the remaining half of the roughly chopped yellow onion, Scotch bonnet peppers, Roma tomatoes, and red bell pepper with 1/4 cup water. Blend until smooth. Set aside.
Once beef is tender, drain any excess liquid (reserve if desired for extra flavor) and set beef aside. In a large pot or Dutch oven, heat 1/2 cup palm oil over medium heat until it shimmers but is not smoking, about 3 minutes. Add the blended pepper base and cook for 15-20 minutes, stirring occasionally, until the liquid reduces and the oil separates and floats to the top.
Add the cooked beef, smoked mackerel, ground crayfish, and vegetable bouillon cubes to the pot. Stir well and cook for 5 minutes, allowing flavors to meld.
Stir in the thawed and squeezed frozen chopped spinach. Cook for 7-10 minutes, stirring occasionally, until the spinach is fully cooked and soft. Taste and adjust seasoning with additional salt and black pepper as needed.
While the Efo Riro finishes, prepare the pounded yam. In a microwave-safe bowl, combine 2 cups pounded yam flour and 2 cups water. Stir well until smooth and no lumps remain.
Microwave on high for 2 minutes. Remove and stir vigorously with a sturdy spoon or a wooden dowel (if you have one). The mixture will be thick and sticky.
Return to the microwave for another 1-2 minutes. Stir vigorously again until it forms a smooth, elastic, dough-like ball. If it's too stiff, add a tablespoon of water at a time and stir.
To serve, shape the pounded yam into small balls or oblongs using lightly oiled hands or a spoon. Serve Efo Riro hot with the freshly prepared pounded yam.

Notes

You can substitute fresh spinach (about 2.5-3 pounds, washed and chopped) for frozen. Just blanch it briefly before squeezing and adding to the stew. For an authentic pounding experience, use fresh boiled yams and a mortar and pestle.

Nutrition (per serving)

Calories: 780
Protein: 55 g
Carbohydrates: 65 g
Fat: 35 g
Fiber: 10 g
Sodium: 980 mg
Saturated Fat: 12 g
Sugar: 7 g
Cholesterol: 110 mg