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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (301g) Recipe makes 8 servings |
||
| Calories 343 | ||
| Calories from Fat 199 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.1g | 34% | |
| Saturated Fat 8.9g | 44% | |
| Monounsaturated Fat 9.5g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 101mg | 4% | |
| Potassium 745mg | 21% | |
| Total Carbohydrate 13.5g | 4% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 7.7g | ||
| Protein 22.7g | 45% | |
Ingredients
- 2 lbs stewing beef, cut into cubes, lean
- 12 ounces ginger ale
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1 medium tomato, chopped
- 10 ounces fresh spinach
- 4 medium onions
- 2 medium tomatoes, whole
- 2 teaspoons cornstarch
- 1 tablespoon cold water
Directions
1
Brown beef cubes in oven. Add giner ale, red pepper. black pepper, and the chopped tomato.2
Cover and simmer 1 1/2 hours or until meat is tender.3
Meanwhile, wash the spinach, and remove any tough stems. Tear the leaves into small pieces. Slice the onions thinly and separate the slices into rings. Slice the whole tomatoes.4
Mix the cornstarch with 1 tablespoons cold water. Stir into the stew and cook 1 minute until slightly thickened.5
Add onion rings, tomato slices and spinach. Return to simmer. Cover and simmer until the vegetables are just tender-about 5 minutes.6
Serve with rice.
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- Course > Main Dish > Stews
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Meat > Beef
- Cuisine > African > Central/Western > Nigerian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Chef #213128
On Jun 1, 2008
I just have to make some corrections to this dish and to the comments above: First, this is not Efo Riro because the cornstartch was meant to act like the egusi. Second, the ginger ale should never have been put into this stew. I don't know why it was suggested, but it is not needed. Also who uses soda in their stews? That is rather disgusting. Third, this recipe is not even close to the original because the texures and taste are too different. Also you are supposed to grind the tomatos and onions together into a somewhat puree. Fourth, this should just be called a beef-spinach stew(not Nigerian) because it is totally dissimilar to real Nigerian stews.
From: Chef #352572
On Sep 14, 2006
I made this in a slow cooker and simmered it all day, then served it with couscous. Delicious-the kids loved it too!
From: Chef #492489
On Feb 18, 2008
This adaptation was a good idea but unfortunately, the results are a big let-down. This tastes nothing like the original Efo-Riro (Yoruba name for this recipe). Sometimes it's best to stay true to the original rather than try to remake it.
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