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efo riro

Efo Riro (Nigerian Spinach Stew) with Shrimp

Nigerian spinach stew with a blended red pepper and tomato base, a full pound of spinach and quick-cooked shrimp. About 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Nigerian, West African
Calories: 290
Ingredients Method

Ingredients
  

Pepper base
  • 2 large red bell peppers seeded and roughly chopped
  • 2 Roma tomatoes chopped
  • 1/2 red onion chopped
  • 1 scotch bonnet pepper seeded for less heat
  • 1/4 cup water
Stew
  • 3 tbsp avocado oil
  • 1/2 red onion thinly sliced
  • 3 garlic cloves minced
  • 1 1/2 tsp smoked paprika
  • 1 tbsp ground dried shrimp or crayfish optional
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 lb fresh spinach roughly chopped
  • 1 lb raw shrimp peeled and deveined
  • 1 lime halved

Method
 

  1. Blend the bell peppers, tomatoes, chopped onion, scotch bonnet and water until smooth.
  2. Heat the avocado oil in a wide pot over medium heat. Fry the sliced onion 4 to 5 minutes until soft and golden at the edges. Add the garlic and cook 30 seconds.
  3. Pour in the pepper puree with the smoked paprika, dried shrimp, salt and pepper. Cook, stirring often, 10 to 12 minutes, until it thickens, darkens and the oil pools at the edges.
  4. Add the spinach in big handfuls, stirring until each batch wilts. Cook 3 minutes.
  5. Stir in the shrimp and cook 3 to 4 minutes, until pink and curled. Squeeze in the lime and taste for salt.
  6. Serve hot over brown rice, fonio or boiled plantain.