Efo Riro {vegetable stew} featuring Oumph! The Chunk

Efo Riro {vegetable stew} featuring Oumph! The Chunk

Nigerian-inspired vegetable stew featuring Oumph! soya mock meats.

If you’ve been following my blog for a while, you’ll know that this recipe is not exactly new. Another page on Instagram shared the original recipe a few days ago and I knew I had to cook it again asap, haha.

I mentioned on one of my most recent posts on Instagram that Oumph! sent me some of their range of mock meats to try out. I try to keep my diet as whole as possible and I usually avoid mock meats. It is not that I don’t eat them at all, I only do so when I’m at tasting events or if a brand sends me their products to try.

Mock meats are never a part of my grocery list because I honestly don’t like the idea of making highly processed foods a regular part of my diet. Now, this doesn’t mean you shouldn’t eat them if you want to, this is just my preference.

I will review the range in more detail in a subsequent post, but for now I will say that I’m very impressed. This is the second time I’m using Oumph! in the space of one week! For me, that says a lot.


Efo Riro featuring Oumph! The Chunk

  • Author: somiigbene
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: Serves 12 1x


Spinach stew with Oumph! The Chunk



  • 150g raw spinach, washed and roughly chopped
  • ¾ vegetable stock cube
  • 2 tbsp tomato purée (paste)
  • 1 large red pepper, diced
  • 1/2 red chilli, finely chopped
  • 1 tsp paprika
  • 1 medium shallot, finely chopped
  • 2 small garlic cloves, finely minced
  • 140g Oumph! The chunk
  • 1 tsp porcini mushroom powder
  • 200g cooked basmati rice, to serve



  1. Heat a good splash of water (around 200ml) or one tablespoon of oil in a medium saucepan over medium heat. Add the shallots and garlic and sweat for 2-3 minutes.
  2. Add the tomato purée, paprika, vegetable stock cube, chilli, red pepper, mushroom powder and Oumph and stir thoroughly. {If cooking with oil, add around 200ml of water}. Cook for around 7-10 minutes or until most of the moisture in the pan evaporates. Add the spinach and keep stirring until the spinach wilts, season with salt and black pepper if needed.
  3. Serve immediately over rice and enjoy.


You can use kale instead of spinach in this recipe.

You can have this with mash potatoes, sweet potatoes, yams couscous, cornmeal, bulgur wheat and any or other grain of your choice. You always ask me what type of rice I cook with, I always use basmati rice because it has the lowest arsenic content.

  • Category: Lunch/Dinner
  • Cuisine: Nigerian-inspired

Keywords: Efo riro, Oumph


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