Efo Riro

Ingredients

• •2 tablespoons vegetable oil
• •1 pound beef or goat meat, cubed
• •1 large onion onion, chopped
• •3 large tomatoes, chopped
• •2 tablespoons tomato paste
• •2 Scotch bonnet peppers, whole
• •1 pound spinach or kale, chopped
• •1/2 pound ugu leaves (or additional spinach), chopped
• •3 cloves garlic, minced
• •4 cups beef or chicken stock
• •1 teaspoon salt
• •1/2 teaspoon ground black pepper

Directions

1. 1Heat oil in a large pot over medium-high heat and brown the meat on all sides, about 5 minutes.
2. 2Add chopped onions and garlic, sauté for 2 minutes until fragrant.
3. 3Stir in tomato paste and chopped tomatoes, cooking for 3-4 minutes until tomatoes soften.
4. 4Pour in the stock and add whole Scotch bonnet peppers, bring to a boil, then reduce heat and simmer for 15 minutes until meat is tender.
5. 5Add the chopped spinach and ugu leaves, stirring well to combine, and cook for 5 minutes.
6. 6Season with salt and black pepper to taste, then simmer for another 5 minutes.
7. 7Remove Scotch bonnet peppers before serving if you prefer less heat, or leave them in for authentic flavor.

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