Very different in taste from the original, but this Nigeria-inspired vegan efo riro or mushroom vegetable stew is truly delicious!
This dish is inspired by a traditional Nigerian dish called Efo riro. It is typically made with the local Nigerian spinach, tomatoes, fermented locust beans, crayfish and few other local spices. The recipe can be made vegan quite easily if you leave out the meat/fish components.
The only problem is that it loses the umami flavour that the crayfish provides. I’ve done a lot of experiments in my kitchen to find a way to replace it, and I’ve finally done it! Since I reside in the UK, I don’t have access to the exact vegetables normally used to make the dish. I’ve had to improvise and create a recipe that is inspired by the original. It doesn’t taste the same at all, but this version is just as delicious!
I love this dish so much because it is nutrient dense. It is rich in protein, calcium, iron, B-vitamins, vitamin D and vitamin C. My version is low in calories since I don’t use any oil at all to cook it. By looking at it, you would never guess because it is so glossy and enticing. I can’t wait for you to try this recipe. If and when you do, please let me know what you make of it.
Spinach is very rich in iron, making it a great food to combat anaemia.
It has a high chlorophyll content, which makes it beneficial for those who suffer from fatigue.
It’s high vitamin B content also makes it calming for the nervous system. Spinach is an excellent superfood!Print
Very different in taste from the original, but this Nigeria-inspired vegan efo riro is truly delicious
- 150g raw spinach, washed and roughly sliced
- ¾ vegetable stock cube
- 2 tbsp tomato purée (paste)
- 1 large red pepper, diced
- 1 tsp paprika
- 1 medium shallot, finely chopped
- 2 small garlic cloves, finely minced
- 100g chestnut mushrooms, sliced
- 1 tsp porcini mushroom powder
- 200g cooked basmati rice, to serve
- Heat a good splash of water (around 200ml) in a medium saucepan over medium heat. Add the shallots and garlic and sweat for 2-3 minutes.
- Add the tomato purée, paprika, vegetable stock cube, red pepper, mushroom powder and mushrooms, and stir thoroughly. Cook for around 7-10 minutes or until all (or most if you a prefer a lot of sauce) of the moisture in the pan evaporates. Take the pan off the heat then add the spinach and keep stirring until the spinach wilts.
- 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 cous cous, 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.
Keywords: mushroom, vegetable stew, efo riro, Nigeria