Nigerian Spinach and Palm Oil Stew

Ingredients

• ½ cup red palm oil
• 1 whole large yellow onion, peeled
• 2 whole red bell peppers, cored and seeded
• 1 whole scotch bonnet pepper, whole
• 3 whole large fresh tomatoes, quartered
• 1 whole can crushed tomatoes (14 oz)
• 8 cups fresh spinach, roughly chopped
• 2 cups vegetable broth
• 1 teaspoon kosher salt
• ½ teaspoon dried thyme
• ¼ teaspoon ground black pepper

Instructions

1. 1

   Roughly chop the peeled yellow onion into 1-inch pieces. Coarsely chop the 2 red bell peppers into 1-inch chunks — don't worry about uniform size here, as they'll be blended. Cut the 1 scotch bonnet pepper in half lengthwise but keep it whole so it flavors the stew without breaking apart and overwhelming it with heat. Roughly chop the fresh spinach and set aside. Have all ingredients prepped and within arm's reach before you start cooking.

2. 2

   Heat 0.5 cup red palm oil in a large stainless steel pot over medium heat. Let it warm for 1-2 minutes until it shimmers and releases its characteristic rich aroma — you want the oil fragrant but not smoking.

3. 3

   Add the chopped onion and sauté for 2-3 minutes, stirring occasionally, until the pieces soften and turn translucent. You should smell sweet, cooked onion as the natural sugars begin to caramelize.

4. 4

   Add the chopped red bell peppers and the whole scotch bonnet pepper. Sauté for 3-4 minutes, stirring gently, until the peppers begin to soften. The oil should bubble steadily around the vegetables — if it's too vigorous, lower the heat slightly.

5. 5

   Add the 3 large fresh tomatoes (quartered) and the 1 can (14 oz) of crushed tomatoes. Stir well, scraping up any caramelized bits stuck to the bottom of the pot — those bits carry deep flavor. Let this mixture simmer uncovered for 5-7 minutes, stirring occasionally, until the fresh tomatoes begin to break down and the sauce darkens and thickens slightly.

6. 6

   Carefully transfer the tomato-pepper mixture to a blender in two batches (never blend a full hot pot — it's dangerous). Blend each batch until completely smooth, about 1 minute per batch, then pour the puree back into the pot. Wipe out the blender between batches to avoid splatters.

7. 7

   Pour in 2 cups vegetable broth and stir thoroughly to combine. Add 1 teaspoon kosher salt, 0.5 teaspoon dried thyme, and 0.25 teaspoon ground black pepper. Stir well and bring the mixture to a gentle simmer over medium heat.

8. 8

   Let the stew simmer uncovered for 5-8 minutes, stirring occasionally, until the surface glistens with red palm oil and the flavors begin to meld. The oil should separate slightly and float on top — this is what gives efo riro its signature richness.

9. 9

   Add the roughly chopped fresh spinach in two big handfuls, stirring vigorously to wilt the first batch before adding the second. The spinach will reduce dramatically — keep stirring for 2-3 minutes until all the greens are fully submerged and wilted into the stew. The whole scotch bonnet should still be intact in the pot at this point.

10. 10

    Taste the stew carefully — if you want more heat, gently fish out the scotch bonnet with a spoon, cut it open against the side of the pot to release more seeds, and return it to simmer for another 1-2 minutes. If the heat is already perfect, you can leave it whole or remove it entirely. Adjust salt and pepper to taste.

11. 11

    Serve the efo riro hot in shallow bowls over a bed of fluffy white rice or with a side of warm fufu. Ladle the stew generously and make sure each serving gets plenty of the silky, red-palm-oil-enriched sauce.

Tools you’ll need

• large stainless steel pot (5-quart)
• blender
• wooden spoon
• measuring cups
• measuring spoons
• chef's knife
• cutting board
• ladle

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