Nigeria · Turkey · No. 257
Efo Riro (Nigerian Spinach & Turkey Stew)
Nigerian dinner for one, on the table in 33 minutes. There's a kick to it.
Per portion
470kcal
45 gProtein
31 gCarbs
19 gFat
Calories from protein 38%, carbs 26%, fat 36%. Estimated from the ingredients.
Roughly £4.00 a portion.
Spicy
Method
- 1
Finely chop the onion, red pepper and chilli together (or blitz in a food processor) to form a base paste.
- 2
Heat the palm oil in a saucepan over medium heat, add the pepper paste, garlic and ginger, and cook for 5–6 minutes until softened and fragrant.
- 3
Add the chopped tomatoes and stock powder and simmer for 5 minutes.
- 4
Add the turkey and cook for 8–10 minutes until cooked through with no pink inside.
- 5
Stir in the spinach and cook for a further 2–3 minutes until just wilted.
- 6
Season to taste and serve.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/efo-riro-nigerian-spinach-and-turkey-stew/
