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VEGAN NIGERIAN EFO RIRO
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 red bell peppers chopped
- 2 green bell peppers chopped
- 4 medium tomatoes chopped
- 2 cups chopped spinach or other greens e.g., kale, collard greens
- 1 cup vegetable broth or water
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 1 teaspoon salt adjust to taste
- Freshly ground black pepper to taste
- Optional: chili pepper or hot sauce for added heat
- Fresh cilantro or parsley for garnish optional
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chopped red and green bell peppers to the pot and sauté until they soften.
- Add the chopped tomatoes and cook for about 5 minutes until they break down and release their juices.
- Stir in the paprika, curry powder, dried thyme, salt, and freshly ground black pepper. Mix well to combine the ingredients.
- Pour in the vegetable broth or water and bring the mixture to a simmer.
- Add the chopped spinach or other greens to the pot and stir until they wilt and cook down.
- Cover the pot and let the Efo Riro simmer for about 15-20 minutes, allowing the flavors to meld together.
- Taste the Efo Riro and adjust the seasoning if needed. If you prefer a spicier dish, add chili pepper or hot sauce to taste.
- Remove from heat and let the Efo Riro sit for a few minutes before serving.
- Serve the Nigerian Efo Riro hot, garnished with fresh cilantro or parsley if desired.
- This dish can be enjoyed with rice, plantains, yam, or any preferred accompaniment.
Notes
NUTRITIONAL FACTS:
Calories: 250 | Total Fat: 12g | Total Carbohydrates: 30g | Dietary Fiber: 8g | Protein: 8g
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