Step 1: Prepare the Pepper Sauce

In a blender, combine the plum tomatoes, red bell pepper, habanero pepper, and half of the chopped onion. Blend until smooth.

In a large pot, heat the palm oil over medium heat. Once hot, add the remaining chopped onion and sauté for 2-3 minutes until soft and translucent.

Pour the blended pepper mixture into the pot. Stir and cook on medium heat for about 10-12 minutes, allowing the sauce to thicken and the flavors to develop.

Step 2: Cook the Meat and Mushrooms

If using cooked meat, add it to the pot along with the mushrooms. Stir well to ensure the meat and mushrooms are fully coated in the sauce.

Add the bouillon powder, cayenne pepper, black pepper, and ground crayfish to the pot. Stir to combine.

Allow the mixture to simmer for 5-7 minutes, stirring occasionally. If the stew becomes too thick, add the optional water or stock to achieve your desired consistency.

Step 3: Add the Spinach

Gradually stir in the chopped spinach, a handful at a time, allowing it to wilt and blend into the stew.

Add salt and pepper flakes (if using) to taste. Simmer the stew for another 5 minutes, stirring occasionally to ensure the spinach is fully incorporated and tender.

Once the spinach is cooked and the flavors have melded together, remove the stew from the heat.

Step 4: Serve

Serve your Efo Riro hot with rice, pounded yam, fufu, or any side of your choice.

Enjoy the bold, hearty flavors of this Nigerian classic!