The word efo means vegetable in Nigeria. Efo Stew, a very popular dish in the western part of Nigeria, is a stew with lots of green leafy vegetables.
Preparation time: 6 minutes
Cooking time: 5 minutes
Makes: 3 serving
- 1 bunch fresh wild spinach
- 4 tablespoons sunflower or olive oil
- 1 onion, chopped
- 3 fresh tomatoes, sliced
- 2 tatashes (red bell peppers), cored, deseeded, and thinly sliced
- 2 fresh habañero peppers, thinly sliced
- 500mL (2 cups) chicken stock or water
- 2 teaspoons ground driedcrayfish or prawns (optional)
- 1 stock cube
- 1 teaspoon Ataro West African Seasoning Mix
- Salt to taste
- Wash the spinach in slightly salted water. Cut it into strips and set it aside.
- In a large pot over medium heat, warm the oil for 1 minute. Add the onion and cook for 2 minutes, until the onion is softened and browned.
- Add the tomatoes, tatashes, and habañero peppers to the pot and cook, stirring occasionally to prevent sticking, for about 5 minutes. Add the chicken stock, crayfish, stock cube, Ataro West African Seasoning Mix to the pot and stir until well combined. Season with the salt and simmer for 5 minutes.
- Reduce the heat to low, add the spinach to the pot, and stir until well combined. Cook for 2 minutes. Remove from the heat.
- Transfer the stew to a serving bowl and serve hot.
Easily turn this into a chicken or beef stew by replacing the spinach with cooked or grilled chicken or beef. You can also add Kale or Boerenkool along with the spinach.