Efo riro means mixed spinach in Yoruba, a language spoken in Nigeria, Benin, Togo, and parts of Brazil. The stew is a popular West African dish and is a household staple in Southern Nigerian, and it is my favorite side for days that I want to eat rice or fufu. Efo riro consists of a savory red stew base, slow-cooked with fresh or frozen spinach. Based on what’s in season, you can replace spinach with swiss chard.
Efo riro, like many West African dishes, are time-consuming and can take over an hour to prep and cook. Because most Nigerian vegetable stews start with boiling or frying meat to create a base or stock a one-pot dish is difficult to do. Fortunately, this vegan Efo riro recipe is made much simpler and quicker by using veggie stock. Instead of meat, I use mushrooms.
1 medium onion
1 large bell pepper
3 cloves garlic
2 cups of cremini mushrooms, sliced
¼ of vegetable oil
5 cups of tightly packed spinach
½ cup of vegetable or Local Roots chicken broth
¼ tablespoon of cayenne pepper
¼ tablespoon of salt
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