Name: Vegan Efo Riro Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Nigerian
Ingredients: 3 red bell peppers (ends and seeds removed); ½ red onion (medium); 2 habanero peppers (adjust to spice tolerance); 1 tomato; 32 oz fresh spinach (or substitute with thawed, blotted dry frozen spinach or kale); ½ onion (diced); 8 oz mushrooms (white or Cremini); 2 cubes vegetarian bouillon (or substitute with 2 teaspoons curry powder); 1 teaspoon curry powder (in addition to bouillon or substitute); 2 teaspoons nutritional yeast (optional, substitute with iru (locust bean) or tahini); ½ teaspoon salt; ⅓ cup vegetable oil (can substitute with palm oil); 2 cups vegetable broth (optional, or substitute with water or omit)

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Introduction

Vegan Efo Riro is a vibrant Nigerian spinach stew packed with rich flavors from fresh peppers, mushrooms, and warming spices. This plant-based dish offers a delicious way to enjoy traditional West African cuisine with wholesome ingredients.

The image shows a close-up of a thick soup or stew in a white pot with a hint of yellow on the handle, set on a white marbled surface. The soup has a rich orange-brown base with a slightly chunky texture from small bits of vegetables and spices. Within the soup, there are dark green leafy vegetables scattered throughout and a few pieces of soft white yams or similar tubers partially submerged. The overall look is hearty and rustic, with visible oil glistening on the surface and a mix of soft and slightly firm textures from the ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 red bell peppers (ends and seeds removed)
½ red onion (medium)
2 habanero peppers (adjust to spice tolerance)
1 tomato
32 oz fresh spinach (see notes for substituting frozen spinach or kale)
⅓ cup vegetable oil (see notes for palm oil substitution)
½ onion (diced)
8 oz mushrooms (white or Cremini)
2 cubes vegetarian bouillon (or 2 teaspoons curry powder)
1 teaspoon curry powder (in addition to above)
2 teaspoons nutritional yeast (optional, substitute iru (locust bean) or tahini)
2 cups vegetable broth (optional, substitute water or omit)
½ teaspoon salt

Instructions

Step 1: Boil water in a large pot for blanching spinach and prepare a bowl with ice cubes. Add the fresh spinach to the boiling water for 30 seconds, then transfer to the ice bath. Drain and squeeze out excess water. If using frozen spinach, thaw and blot dry before setting aside.
Step 2: Empty the pot and heat the vegetable oil over medium heat.
Step 3: While the oil heats, remove the stems and seeds from the red bell peppers. Combine bell peppers, half a medium onion, habanero peppers, and tomato in a food processor and pulse into a coarse puree. Set aside.
Step 4: Dice the remaining half of the onion. Add it to the hot oil along with sliced mushrooms, frying for 2 to 3 minutes until the onion is translucent or slightly browned.
Step 5: Pour the pepper-onion puree into the pot. Alternatively, use two cups of African pepper sauce. Fry the mixture until the raw smell dissipates, about 4 to 5 minutes.
Step 6: Add vegetarian bouillon cubes, curry powder, and nutritional yeast, tahini, or iru. Fry for 1 minute to incorporate the flavors. This step is optional but enhances authenticity.
Step 7: Pour in vegetable broth or water and bring to a gentle simmer. Stir in the blanched spinach and cook uncovered for 2 to 3 minutes. For a thicker stew, add the spinach directly to the blended puree earlier. Season with salt to taste.
Step 8: Serve the stew hot with rice or traditional swallows such as pounded yam or cassava.

Tips & Variations

Use palm oil instead of vegetable oil for a more traditional flavor and color.
Substitute kale for spinach if you prefer a heartier green.
Adjust habanero peppers according to your spice tolerance to control heat.
Adding nutritional yeast or iru boosts the umami and authenticity of the stew.
If fresh peppers aren’t available, African pepper sauce is a convenient alternative.

Storage

Store any leftover Efo Riro in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the stew has thickened too much.

How to Serve

A close-up view of a bowl filled with a thick, orange-red soup that has dark green leafy vegetables mixed in. The soup looks chunky and textured, with visible bits of vegetables floating in the liquid. The bowl is white with a thin brown rim and sits on a white marbled surface. Behind the bowl, there is a large orange pot partially visible, filled with more of the same soup. The background is bright and softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, thaw the frozen spinach and blot it dry before using. This will prevent excess water from diluting the stew.

Is nutritional yeast necessary?

No, it is optional but adds a savory depth to the flavors. You can substitute it with iru (locust bean) or tahini for a similar effect.