Scrumptious Nigerian Vegetarian Efo Riro with Steamed Plantain and Spicy Peanut Sauce

Allergens

Nuts (peanuts)

Ingredients

• 2 bunches spinach (fresh) 1 cup tomato puree 1 large onion (chopped) 2 cups vegetable broth 1/2 cup ground peanuts (unsalted) 2 tablespoons palm oil 2 medium plantains (unripe)
• Salt to taste
• Pepper to taste
• Cayenne pepper (to taste)
• 1 teaspoon ground crayfish (optional)

Instructions

1. In a large pot, heat the palm oil over medium heat. Add the chopped onion and cook until it softens and turns golden brown. Stir in the tomato puree and cook for 2 3 minutes. Pour in 1 cup of vegetable broth and bring to a boil. Add the ground peanuts and continue cooking until the sauce thickens. Season with salt, pepper, cayenne pepper, and ground crayfish (optional) to taste. Remove from heat. In another pot, cook the spinach in 1 cup of vegetable broth until wilted. Drain and chop. Add the chopped spinach to the peanut sauce and stir well. Cover and let it simmer for 5 minutes. Peel and slice the unripe plantains, then wash them thoroughly. Steam them until they become soft but not mushy. Set aside. Serve Efo Riro hot, topped with the steamed plantains and a side of the spicy peanut sauce.

Chef’s Insight

The combination of spinach, tomatoes, and peanuts creates an excellent source of iron and protein for a satisfying vegetarian meal.

Notes

Feel free to adjust the spice levels according to your taste preferences.