Healthy Living Platform Abosede's Nigerian Spinach Stew


Prep time: 
10 minutes
Cooking time: 
30 minutes


This recipe, made by HLP chef Abosede, is based on a traditional Nigerian dish called efo riro. This version is plant-based so is a little different to the original.


1 kg spinach

1 red pepper, roughly chopped

1/4 Scotch bonnet pepper, seeds removed, roughly chopped

1 onion, roughly chopped

1 tbsp rapeseed oil

1-2 tablespoons curry powder

1 stock cube

Salt and pepper, to taste


1. If using fresh spinach, chop it and wilt in a frying pan. Drain and squeeze the excess water out with your hands. Get as much water as possible out of the spinach, leave to drain in a colander.

2. Put the chopped red pepper, Scotch bonnet and onion into a blender with a little water and blend into a paste.

3. Heat a tablespoon of oil in a frying pan and add the red pepper paste. Stir fry for 1-2 minutes then add 1-2 tablespoons of curry powder and a stock cube.

4. Stir until the stock cube has broken down, then add the spinach.

5. Bring to the boil then reduce the heat and simmer for 20-30 minutes.

6. Season to taste with salt and pepper.


Take care when chopping Scotch bonnet chilies, as it is extremely spicy. Don’t let children touch it.

Photo Credit: Jonny Hughes @jonny2love
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