EFO RIRO VEGETABLE SOUP (NIGERIAN SPINACH STEW)
Servings: 8Calories: 221.6kcal
Ingredients
- 4 pounds of spinach chopped
- 1 pound of cooked meat of choice I used fried Tilapia
- 1/2 pound of small fresh water shrimp
- 2 roma tomatoes
- 1 red bell pepper
- 1 large red onion
- 2 habanero peppers
- 2 cloves of garlic
- 1/4 cup palm oil/ annatto oil
- 3 tbsp powdered dried shrimp
- Salt to taste
- 4 pounds of spinach chopped
- 1 pound of cooked meat of choice I used fried Tilapia
- 1/2 pound of small fresh water shrimp
- 2 roma tomatoes
- 1 red bell pepper
- 1 large red onion
- 2 habanero peppers
- 2 cloves of garlic
- 1/4 cup palm oil/ annatto oil
- 3 tbsp powdered dried shrimp
- Salt to taste
Instructions
- To prep, blend half of the red onion with the tomatoes, bell pepper, garlic, and hot pepper. Chop the other half of the red onion.
- In a deep sauce pan or stock pot, heat the oil and saute the onions over medium heat until its golden brown.
- Add the blended tomato mix, and allow to cook over medium heat for about 30 minutes. Stir occasionally to avoid the mix from burning.
- After 30 minutes, the sauce should be significantly reduced, at this point season it with powdered dry shrimp and salt to taste.
- If cooking with cooked red meat or chicken, add them to the sauce at this point. If using dried mushrooms, re-hydrate and them at this point as well.
- Add the fresh shrimp to the sauce, then add the spinach. At this stage, the spinach may look too much, but allow to sit in the pot for about 1 minute.
- Gently stir the stew and the spinach until the spinach is wilted till about half the its original volume.
- Adjust the seasoning with salt to taste if necessary. At this point I added the fried tilapia, stirred and served.
- This stew is best served warm and freshly cooked.
- To prep, blend half of the red onion with the tomatoes, bell pepper, garlic, and hot pepper. Chop the other half of the red onion.
- In a deep sauce pan or stock pot, heat the oil and saute the onions over medium heat until its golden brown.
- Add the blended tomato mix, and allow to cook over medium heat for about 30 minutes. Stir occasionally to avoid the mix from burning.
- After 30 minutes, the sauce should be significantly reduced, at this point season it with powdered dry shrimp and salt to taste.
- If cooking with cooked red meat or chicken, add them to the sauce at this point. If using dried mushrooms, re-hydrate and them at this point as well.
- Add the fresh shrimp to the sauce, then add the spinach. At this stage, the spinach may look too much, but allow to sit in the pot for about 1 minute.
- Gently stir the stew and the spinach until the spinach is wilted till about half the its original volume.
- Adjust the seasoning with salt to taste if necessary. At this point I added the fried tilapia, stirred and served.
- This stew is best served warm and freshly cooked.
Notes
Efo Riro Calories and Nutrition
- The estimated calorie count and nutritional information for one serving (meaning a plate) of efo riro is shown below. Please note that the nutritional information below, including ingredients and calculations is sourced from a third party site and should be considered estimates. Actual nutritional content will depend on the brands used, measuring standards, portion sizes and other factors
- The estimated calorie count and nutritional information for one serving (meaning a plate) of efo riro is shown below. Please note that the nutritional information below, including ingredients and calculations is sourced from a third party site and should be considered estimates. Actual nutritional content will depend on the brands used, measuring standards, portion sizes and other factors
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