NigerianMedium · Hot
Efo Riro Spinach and Beef Braise
Ground beef goes into a rich base of tomato, bell pepper, and smoked paprika and cooks until the sauce is fragrant and clings to every piece. Spinach folds in by the handful, wilting fast into the braise and soaking up the smoky, tomatoey depth. This is efo riro kept honest — no shortcuts, no fuss, just a pot that tastes like home.
Prep
15 min
Cook
45 min
Total
1h
Method
Season and Sear the Beef
1
Pat the beef steak dry and cut into 3cm cubes. Season generously with salt, smoked paprika, and cayenne. Toss to coat evenly.
2
Heat half the sunflower oil in a Dutch oven over high heat until shimmering. Sear the beef in batches, turning until deeply browned on all sides, about 3 minutes per side. Remove and set aside.
Build the Sauce
3
In the same pot, add the remaining oil. Sauté the diced yellow onion until softened and lightly golden, about 5 minutes.
4
Add the minced garlic and sliced bell pepper. Cook for 2 minutes until fragrant.
5
Stir in the tomato sauce and 1 teaspoon cayenne. Simmer for 10 minutes until the sauce thickens slightly and the oil rises to the surface.
Braise
6
Return the seared beef to the pot. Stir to combine with the sauce. Reduce heat to low, cover, and braise for 20 minutes until the beef is tender and cooked through.
Finish and Add Greens
7
Remove the lid and increase heat to medium. Stir in the spinach gradually, letting each handful wilt before adding more.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
557
per serving
High in protein · 36gLow sugar · 10gLow saturated fat · 6g
Protein
36g
Carbs
17g
Fat
40g
Sat. fat
6g
Fiber
5g
Sugar
10g
Sodium
1556mg
Gluten FreeDairy FreePaleoIron DeficiencyHeart HealthyHigh Blood Pressure CautionHigh ProteinLow CarbIron RichLow Sugar
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
13
per serving
ECarbonBEU all-round· carbon sets the grade
Water
0.7m³
Runoff
0.2g P
Beef steak drives 97% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
2
Sour
2
Bitter
6
Spicy
Textures
TenderSilkyVelvetySaucy
Aromas
SmokyHerbalSavorySpicyPungent
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenFrying PanChef KnifeCutting BoardWooden SpoonMeasuring SpoonsMeasuring CupsMortar And PestlePlastic WrapAluminum Foil
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Beef cubes must reach internal temperature of at least 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness. Use a meat thermometer to verify safe cooking.
When searing beef at high heat, ensure oil reaches proper temperature before adding meat to achieve proper browning without excessive smoking.
Cross Contamination
Raw beef juices can contaminate other ingredients. Use separate cutting boards for raw meat and vegetables, and sanitize all surfaces after handling raw beef.
Storage
Cool stew to room temperature within 2 hours before refrigerating. Store in airtight containers and consume within 3-4 days. Reheat to 165°F (74°C) before serving.
Handling
Use oven mitts when handling the Dutch oven during and after cooking as the pot and handles retain extreme heat. Never place a hot lid flat on a surface without protection.
High Risk Population
Ensure spinach is washed thoroughly before use. Pregnant women, elderly, and immunocompromised individuals should verify all ingredients are cooked to safe temperatures.
Allergen Warning
Tomato-based products may contain sulfite preservatives. Check label if serving to individuals with sulfite sensitivity.
Pro Tips
Technique
Don't rush the sear — those deep brown bits on your beef are pure flavor that will anchor your entire stew. If your Dutch oven isn't hot enough, the meat will steam instead of sear, and you'll lose that richness.
Substitution
In Ghana, I'd reach for palm oil to get that signature red-orange color and smoky depth, but sunflower oil works beautifully here. If you want the authentic touch, swap in 60ml of red palm oil — it makes all the difference.
From the chef
Efo riro is built on patience and heat. You start by building a proper tomato-pepper base — onion, bell pepper, cayenne, and smoked paprika cooked down until the oil rises and the sauce turns deep and fragrant. The beef goes in seasoned and seared, then braises low and slow until every piece is tender and saturated with that smoky, tomatoey depth. Spinach folds in last, handful by handful, wilting into the sauce and soaking up everything in the pot. Serve it over rice and let it do what a good efo riro always does: make the table quiet for a minute.
TagsNigerianWest AfricanSpinachBeefTomato SauceSpicySmokyOne PotIron RichWeeknight Dinner
Source: generated · May 30, 2026