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 (or 2 teaspoons curry powder)

1 teaspoon curry powder (in addition to above)

2 teaspoons nutritional yeast (optional, or substitute with iru (locust bean) or tahini)

2 cups vegetable broth (optional, or substitute water or omit)

½ teaspoon salt

Instructions

Step 1: 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 transfer it immediately to the ice water. Drain, squeeze out excess water, and set aside. For frozen spinach, thaw and blot dry before setting aside.

Step 2: Empty the pot and add the vegetable oil. Heat the oil over medium heat.

Step 3: While the oil is heating, remove stems and seeds from the red bell peppers. In a food processor, combine the bell peppers, half a medium onion, habanero peppers, and tomato. Pulse into a coarse puree and set aside.

Step 4: Chop the remaining half of the onion. Add it to the hot oil along with sliced mushrooms. Fry for 2 to 3 minutes until the onion is translucent or lightly browned.

Step 5: Add the pepper puree to the pot. If you have African pepper sauce, you can use two cups of it instead. Cook until the raw smell fades, about 4 to 5 minutes.

Step 6: Stir in the vegetarian bouillon cubes, curry powder, and nutritional yeast or tahini or iru. Fry for another minute to blend the flavors. The optional additions enhance the authenticity of the stew.

Step 7: Add broth or water and bring to a gentle simmer. Stir in the blanched spinach and cook uncovered for 2 to 3 minutes. For a thicker stew, add the spinach directly to the blended puree. Season with salt to taste.

Step 8: Serve hot with rice or traditional swallows such as pounded yam or cassava.

Tips & Variations

Use palm oil instead of vegetable oil for a more traditional flavor and vibrant color.

Adjust the number of habanero peppers based on your spice tolerance.

Substitute kale for spinach if desired, but blanch it thoroughly to soften.

Nutritional yeast can be replaced with iru or tahini to add depth and a unique authentic taste.

For a richer texture, blend part of the spinach into the pepper puree before cooking.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw it completely and blot dry to remove excess moisture before adding it to the stew.

What can I serve with Efo Riro?

Efo Riro is traditionally served with rice, but it also pairs wonderfully with pounded yam, cassava, amala, or any other swallow of your choice.

Dinner

Vegan Efo Riro Recipe

Introduction