Home
Recipes
Vegan
Nigerian efo riro (spinach stew)

Two bowls of spinach stew with rice on the side

Nigerian efo riro (spinach stew)

Name: Nigerian efo riro (spinach stew)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Ingredients: 1 medium garlic bulb peeled; 2 red Romano peppers chopped; 400g tin of chopped tomatoes; 1 large onion chopped; 2-4 red Scotch Bonnet chillies (depending on your heat preference); 5 tbsp sustainable palm oil or 100ml vegetable oil; 200g tomato purée; 2 tbsp mild curry powder; 2 tbsp paprika; 1 tbsp dried thyme; ⅔ tbsp vegetable bouillon powder; 2 vegetable stock cubes; 2.5kg frozen spinach defrosted

Save recipe

Serves 8 - 10

Easy

Prep: 30 mins

Cook: 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Vegans and non-vegans alike will love this nourishing dish packed with healthy spinach goodness. This dish is a warm hug in a bowl that will leave you wanting more

Vegan

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Baked spinach-and-ricotta pasta shells

A star rating of 4.9 out of 5.8 ratings

Baked tortellini with spinach and chilli

A star rating of 0 out of 5.0 ratings

Artichoke, spinach and cheese pie

A star rating of 5 out of 5.2 ratings

Try Nigerian efo riro (spinach stew), then discover beef suya, miyan taushe (Nigerian pumpkin stew), Nigerian jollof rice or ewa agoyin. Also try Nigerian egusi soup or Nigerian-style roast lamb.

We are all about social inclusion: everyone deserves the right to leave the table belly full and with great food that warms the heart and feeds the soul. We adapted the traditional Nigerian efo riro, usually made with meat, and perfected it for our family. Vegans and non-vegans alike will love this nourishing dish packed with healthy spinach goodness. It’s perfect to be eaten all year round but we love it during Easter with white rice or with extra-crunchy roast potatoes or fried cassava. It will blow your mind! We make it with sustainable palm oil as we believe in ethical cooking but you can use vegetable oil if sustainable palm oil is beyond your reach.

Jess and Jo Edun started their food careers with a pub residency at The Old Nun’s Head in Peckham and, in 2022, opened The Flygerians restaurant in Peckham Palms, a black female-led space supporting start-up businesses. They made it into Vogue in a round-up of ‘the best black-owned restaurants in London’ and have since attracted plenty of media attention and made several TV appearances, including Channel 4’s Sunday Brunch. Listen to them on the podcast, available on Spotify, Acast and Apple.