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Recipes

Efo Riro with Peanuts

Staff Favorite African Heritage Diet Side Dish Dinner Gluten Free Vegan Vegetarian

Africa is home to a wide variety of greens dishes, including Efo Riro. This dish features greens cooked in a bold, savory sauce containing peppers, tomatoes, and other aromatics. It originated from Nigeria, specifically,  from the Yoruba tribe, where the name efo riro translates to “mixed greens”. Kale (or spinach) is used in this recipe, although other greens can be used in its place. While the dish is traditionally prepared with different meats, this plant-forward recipe utilizes soaked peanuts to give a meaty texture, and mushrooms for additional texture and savory flavor.

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Prep Time:

30 minutes

Total Time:

1 hour

Yield:

6 servings

Serving Size:

1/6 recipe

Nutrition Facts

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Nutrition Facts

  • Nutrition per serving: Calories 320
  • Total Fat: 20g
  • Saturated Fat: 3.5g
  • Sodium: 110mg
  • Carbohydrate: 28g
  • Fiber: 11g
  • Total Sugar: 9g (Added Sugar 0g)
  • Protein: 14g
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Ingredients

1 cup unsalted peanuts, dry roasted or raw

1-2 cups boiling water

2 pounds spinach or kale, washed

3 tablespoons olive oil, divided

8 ounces shiitake mushrooms, sliced

1 red onion (half thinly sliced, half roughly chopped, divided)

2 teaspoons curry powder

1 cup plus 2-3 teaspoons reduced sodium vegetable broth, divided

2-3 red bell peppers, seeded and coarsely chopped

Scotch bonnet or habanero pepper, stemmed

2 medium tomatoes, chopped

1 tablespoon fresh ginger

3 cloves garlic

Salt to taste

Instructions

  1. Add peanuts to a large pot. Pour 1-2 cups boiling water over peanuts until covered. Cover container and set aside for at least 15 minutes. Drain and rinse the peanuts, and set aside.
  2. Bring a large pot of water to a boil. Add the spinach and cook for 1-2 minutes. Remove the spinach from the pot and place in a container filled with ice water to halt cooking. Drain and set the spinach aside.
  3. Pour the remaining boiling water out of the pot and dry the pot off. Add 1 tablespoon of the oil to the pot, then add the mushrooms and sauté on medium heat for 4-5 minutes, until the mushrooms have released their moisture. Add another tablespoon or two of oil, then add the sliced onions (reserving the chopped onions for later use) and sauté the sliced onions and mushrooms for 2-3 minutes. Add the curry powder and cook for an additional minute. To prevent sticking, add a couple teaspoons of vegetable broth to the pot while cooking the vegetables.
  4. Make the sauce by roughly blending the bell peppers, Scotch bonnet pepper, chopped onions, tomatoes, ginger, and garlic in a blender or food processor.
  5. Once the vegetables have been sauteed, add the sauce to the pot of mushrooms and onions, and stir to incorporate vegetables. Continue to stir until sauce has reduced by half, about 10 minutes. Add the cooked spinach, peanuts, and vegetable broth, reduce heat to low, cover, and cook for an additional 5-10 minutes. Taste and adjust seasoning, adding salt as needed.
  1. Add peanuts to a large pot. Pour 1-2 cups boiling water over peanuts until covered. Cover container and set aside for at least 15 minutes. Drain and rinse the peanuts, and set aside.
  2. Bring a large pot of water to a boil. Add the spinach and cook for 1-2 minutes. Remove the spinach from the pot and place in a container filled with ice water to halt cooking. Drain and set the spinach aside.
  3. Pour the remaining boiling water out of the pot and dry the pot off. Add 1 tablespoon of the oil to the pot, then add the mushrooms and sauté on medium heat for 4-5 minutes, until the mushrooms have released their moisture. Add another tablespoon or two of oil, then add the sliced onions (reserving the chopped onions for later use) and sauté the sliced onions and mushrooms for 2-3 minutes. Add the curry powder and cook for an additional minute. To prevent sticking, add a couple teaspoons of vegetable broth to the pot while cooking the vegetables.
  4. Make the sauce by roughly blending the bell peppers, Scotch bonnet pepper, chopped onions, tomatoes, ginger, and garlic in a blender or food processor.
  5. Once the vegetables have been sauteed, add the sauce to the pot of mushrooms and onions, and stir to incorporate vegetables. Continue to stir until sauce has reduced by half, about 10 minutes. Add the cooked spinach, peanuts, and vegetable broth, reduce heat to low, cover, and cook for an additional 5-10 minutes. Taste and adjust seasoning, adding salt as needed.

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