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Meat, Africa and overseas

Efo riro with beef and rice

Efo riro is a Nigerian dish for 4 people, ready in 1 hour, rated easy, at €3.90 per serving. It combines soft spinach with a thick sauce of red peppers, tomatoes and chili, along with tender chunks of beef. The key to success is squeezing out the spinach and reducing the sauce well before it simmers.

Tonight we're heading to Nigeria with efo riro, spinach simmered soft in a red pepper and chili sauce, with tender chunks of beef.

Efo riro with beef and rice
Total time
1 h
Difficulty
Easy
Cost per person
€3.90
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Spring

Efo riro is a red pepper and tomato sauce that cooks down until it turns dark and glossy, with spinach that softens inside it without losing its green color. The beef, slow cooked in its own broth, becomes tender and adds a rich stock that deepens the whole sauce. The chili brings real heat without overpowering the vegetables.

This is a dish to make on a Sunday or an evening when you have a bit of time ahead of you, for a change from your usual sauces. It suits anyone who likes well spiced stews and leafy greens cooked in a different way than steamed. Mon Chou walks you through it step by step for a rich sauce that doesn't get watered down by the spinach.

The ingredients

4 people

Butcher

  • Beef for braising 600 g

Fruits and vegetables

  • Fresh spinach 700 g
  • Red peppers 3
  • Tomatoes 2
  • Onions 2
  • Chili pepper 1

Pantry

  • Palm oil or peanut oiloften in the pantry 5 tbsp
  • White riceoften in the pantry 320 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cook the beef with one onion, salt and a little water until tender. 40 min

    Save the broth to loosen the sauce later.

  2. Blend the red peppers, tomatoes, chili and the other onion into a thick puree. 5 min

    Reduce this puree over high heat before cooking it to avoid too much water.

  3. Heat the oil, pour in the puree and cook it, stirring. 15 min

    The sauce is ready when it turns dark and glossy.

  4. Add the blanched, squeezed out spinach, the beef and a little broth, and let it simmer. 8 min

    Don't overcook, the spinach should stay nicely green.

  5. Cook the rice in salted water and serve it with the efo riro. 11 min

    Finish with a drizzle of palm oil for color.

Our tips to get it right

  • Pick plump red peppers, they give a thicker sauce than green peppers would.
  • Let the sauce really darken and turn glossy before adding the spinach, that's the sign it has reduced enough.
  • Taste a small piece of the chili before adding it whole, some are much hotter than others.

The variations

  • Swap the beef for chicken or turkey, cutting the meat cooking time down to 20 minutes.
  • For a vegetarian version, replace the beef with chickpeas or firm tofu added near the end of cooking.
  • For a faster version, use frozen pre cooked spinach and a ready made pepper puree.

What to serve it with

  • Plain white rice
  • Fried plantain
  • Cold lemon water

Storage

Efo riro keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat the sauce gently, adding a splash of water if it has thickened too much.

Questions about this dish

Can you use a different oil instead of palm oil?

Yes, peanut oil works well and keeps a neutral taste. The color will be less red, but the sauce still tastes close to the original.

Do you really need to blanch the spinach first?

Yes, it softens the leaves and shrinks their volume. It also makes it much easier to squeeze out the water for a thick sauce.

Can efo riro be made ahead?

Yes, the sauce actually tastes better the next day. Make the sauce and beef in advance, then add the spinach just before serving.

What cut of beef works best?

A braising cut like chuck or shin works well here. It turns tender after a long, gentle simmer in water.

How long does it take to make an efo riro with beef and rice?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an efo riro with beef and rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an efo riro with beef and rice cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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