Efo Riro

Method

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1. Put the beef, the half onion for boiling, stock cube, salt and water in a pot. Bring to a boil, then cover and simmer for 40 minutes, until the beef is tender. Keep the stock.

   Mark done Start 40 min timer

2. Blend the red peppers, scotch bonnets and the other half of the onion to a coarse purée.

   Mark done

3. Cook the pepper purée in a wide pan over medium heat for 15 to 20 minutes, stirring often, until most of the water has gone and it has darkened.

   Mark done Start 15 min timer

4. Heat the palm oil in a large pot over medium heat, add the chopped onion and cook for 3 minutes. Add the reduced pepper base and cook for 10 minutes, stirring, until the oil separates.

   Mark done Start 3 min timer

5. Stir in the crayfish, the beef and 200 ml of its stock and simmer for 10 minutes.

   Mark done Start 10 min timer

6. Add the smoked fish and spinach and cook, uncovered, for 5 minutes, until the spinach has wilted. Taste and adjust the salt.

   Mark done Start 5 min timer

7. Serve hot with pounded yam, eba or rice.

   Mark done

Chef’s Tips

• Cook the pepper purée until it is dry and dark. A watery base makes a watery stew.
• Cook the stew without a lid once the spinach goes in, or it will turn to soup.
• Squeeze frozen spinach dry before adding it.

Pairing Suggestions

• Pounded yam
• Steamed white rice
• Fried plantain

Storage & Reheating

Keep in the fridge up to 4 days and reheat gently. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.