Efo Riro (Nigerian Spinach Stew) with Shrimp

You bought the big box of spinach again, and half of it is about to wilt in the drawer. Efo riro is the answer. It turns a mountain of greens into a dish so savory you will forget it is mostly vegetables.

It’s one of the meals from our guide to healthy West African food, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why this efo riro works on tired nights

• A pound of greens disappears into one pot. Spinach cooks down fast, so a whole bag turns into four servings of stew.
• The base is peppers, not cream. Blended red bell pepper and tomato make it rich without any dairy.
• Shrimp cooks in 3 minutes. That keeps the whole dish fast on a weeknight.
• Big flavor from the pantry. Smoked paprika, onion, garlic and chili do the work that stock cubes usually do.

Cooked spinach is one of the richest plant sources of iron, with about 6 mg in a cup according to USDA data, and the vitamin C in the peppers helps your body absorb it. The Harvard Nutrition Source explains why leafy greens earn a daily spot on the plate.

The flavor: what makes it taste so good

Nigerian cooks blend the peppers, then fry that puree down until it loses its raw taste and turns deep red. That one step makes efo riro taste slow-cooked. Then onion, garlic, smoked paprika and a little ground crayfish or shrimp bring the savory depth.

• Red bell pepper, Roma tomato and scotch bonnet blended into a smooth base
• Sliced onion fried until sweet and soft
• Smoked paprika for the smoky note dried fish usually gives
• A spoon of ground dried shrimp or crayfish, if you can find it, for deep savoriness
• A squeeze of lime at the end to brighten the greens

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Pepper base: red bell peppers, Roma tomatoes, red onion, scotch bonnet pepper, water
• Stew: avocado oil, red onion, garlic cloves, smoked paprika, ground dried shrimp or crayfish, sea salt, black pepper, fresh spinach, raw shrimp, lime

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make efo riro

First, blend the peppers, tomato, onion and chili with a splash of water. Next, fry sliced onion in avocado oil, add the puree and cook it down 10 to 12 minutes until thick. Then stir in the spinach in big handfuls, add the shrimp and cook just until pink. The full recipe card is below.

Serving ideas

Spoon it over brown rice, a scoop of fonio or boiled sweet plantain. It also works as a side next to grilled chicken or fish.

Nutrition at a glance: each serving has about 290 calories, 28g protein, 14g carbs and 5g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Use frozen spinach, thawed and squeezed dry, when fresh is pricey.
• Swap the shrimp for shredded cooked chicken or smoked turkey.
• Try kale, collards or Swiss chard for part of the spinach; just cook them 5 minutes longer.
• For a vegan version, use chickpeas and tofu (see the vegan switch on the card).

Make-ahead and storage tips

Leftovers keep in the fridge for 3 days. Reheat it in a covered skillet over low heat with a spoon of water. Freeze without the shrimp for up to 2 months, then add fresh shrimp when you reheat.

Frequently asked questions

Save this one for your next long day. Want more? Try our smoky jollof rice next.

This article is for general information and is not medical or nutrition advice.