In a bid to eat more greens, I made a batch of efo riro (spinach stew) over the weekend, piling in loads of mushrooms and aubergine to give it a lift. When it comes to 'veganising' Nigerian dishes, I've come to realise that it's often not enough to simply remove the meat. Mushrooms and aubergines are a great substitute if you're after something that's hearty and chunky.
This recipe is a much-needed update on my original efo riro recipe from 2013. Boy, I've come a long way with the photography and general presentation hehe. Hope you enjoy making and eating this!
200ml red stew mix (blend of red bell pepper, tomatoes, onion and scotch bonnet)
2 tbsp palm oil
800g chopped spinach
1 aubergine (chopped)
250g mushrooms (chopped)
Salt, to taste
Bring the red stew and palm oil to a boil. Add the chopped spinach and chopped aubergine. Simmer for 15 minutes. Add the mushrooms and simmer for another 5 minutes. Season with salt.