Description
This vegan efo riro is a Nigerian spinach stew with complex flavors. This African dish uses mushrooms instead of meat and can be eaten with rice or by itself!
Ingredients
- 3 red bell peppers, ends and seeds removed
- ½ red onion, medium
- 2 habanero peppers, adjust to spice tolerance
- 1 tomato
- 32 oz fresh spinach, see notes for substituting frozen spinach or kale
- ⅓ cup vegetable oil, see notes for palm oil substitution
- ½ onion, diced
- 8 oz mushrooms, white or Cremini
- 2 cubes vegetarian bouillon, substitute with 2 teaspoons curry powder
- 1 teaspoon curry powder, in addition to above
- 2 teaspoons nutritional yeast, optional, substitute with iru (locust bean) or tahini
- 2 cups vegetable broth, optional, substitute water or omit
- ½ teaspoon salt
Instructions
- Boil water in a large pot for blanching the spinach. Prepare a bowl with ice cubes. Once the water reaches a rolling boil, add the fresh spinach for 30 seconds, then move it to the bowl with ice cubes. Drain, squeeze out excess water, and set aside. If using frozen spinach, thaw it, blot dry, and set aside.
- Dump the water from the pot. Add the vegetable oil and heat the oil.
- While the oil is heating, remove the stems and seeds from the red bell peppers. Add the bell peppers, ½ medium onion, habanero peppers, and tomato to a food processor and pulse into a coarse puree. Set aside.
- Chop the other half of the onion. Add it to the hot oil along with the sliced mushrooms, and fry for about 2 to 3 minutes, until the onion is translucent or browned if using red onion.
- Add the puree to the pot. If using African pepper sauce, add two cups of the sauce instead. Fry until the raw smell disappears, about 4 to 5 minutes.
- Add the vegetarian bouillon cubes, curry powder, and nutritional yeast, tahini paste, or iru. Fry for 1 minute.
- Add the broth or water and let it come to a soft simmer. Add the blanched spinach, stir it in well, and cook uncovered for about 2 to 3 minutes. For a thicker stew, add the spinach directly to the blended puree. Add salt to taste.
- Serve hot with rice or other traditional swallows such as pounded yam or cassava.
Notes
- Adjust the number of habanero peppers or remove their seeds to control the spice level. You can also add more tomatoes for less heat.
- If using frozen spinach, thaw it before using. Kale can be prepared using the same instructions as fresh spinach.
- A food processor creates a coarser puree with more texture, while a blender can be used for a finer puree.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Stew
- Method: Stove Top
- Cuisine: Nigerian