Efo Riro: Nigerian Leafy Green Stew

Ingredients

• ⅓ cup palm oil
• 1 large yellow onion, finely diced
• 4 clove garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 can (14 oz) canned tomatoes
• 2 tbsp tomato paste
• 4 cups fresh spinach (packed)
• 3 cups fresh kale, stems removed, chopped
• 1 medium red bell pepper, diced
• 1 whole Scotch bonnet pepper (or habanero)
• 1 cup vegetable broth
• 1 to taste salt and black pepper

Instructions

1. 1

   Remove kale stems and chop leaves into bite-size pieces. Measure spinach and dice onion, bell pepper, and garlic.

2. 2

   Heat palm oil in a large pot over medium until it shimmers, about 1–2 minutes.

3. 3

   Add diced onion and sauté until softened and fragrant, stirring occasionally, ~4 minutes.

4. 4

   Stir in minced garlic and ginger. Cook for 1 minute until the raw smell fades.

5. 5

   Add tomato paste and stir constantly for 2 minutes to deepen the flavor.

6. 6

   Pour in canned tomatoes (with juice) and vegetable broth. Stir well.

7. 7

   Add the whole Scotch bonnet pepper and diced bell pepper. Bring to a simmer.

8. 8

   Simmer for 8–10 minutes until bell pepper softens and flavors meld.

9. 9

   Add chopped kale and stir. Simmer for 3 minutes until kale begins to wilt.

10. 10

    Fold in spinach in two batches, stirring until each batch wilts completely, ~2 minutes total.

11. 11

    Remove the Scotch bonnet pepper whole (or leave if you prefer more heat). Taste and season with salt and pepper.

12. 12

    Ladle into bowls. Serve hot with white rice or fufu on the side.

Tools you’ll need

• large pot (at least 5-quart capacity)
• wooden spoon or silicone spatula
• chef's knife
• cutting board
• measuring cups and spoons
• can opener

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