Efo Riro (Nigerian Stewed Greens)

Name: Efo Riro (Nigerian Stewed Greens)
Total time: 120 min
Ingredients: 1/2 pound (225g) bone-in or boneless beef chuck roast, cut into 2-inch pieces; 1 small red onion (about 3 ounces; 80g), thinly sliced; 1 tablespoon ground crayfish (see note); 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight; 1/4 teaspoon Nigerian red dry pepper; 2 pounds (905g) fresh cockscomb amaranth or spinach, washed well of any sand or grit (see note); 2 medium red onions (8 1/2 ounces; 250g), half thinly sliced and half roughly chopped, divided; 2 large plum tomatoes (10 1/2 ounces; 300g total), cored, half a tomato thinly sliced crosswise and the rest roughly chopped, divided; 2 red bell peppers (14 ounces; 400g total), stemmed, halved, seeded, and roughly chopped; 1/3 cup (80ml) unrefined red palm oil, such as Obiji; Kosher salt; 1 to 2 teaspoons iru (also sold as fermented locust beans or dawadawa), optional (see note); 1/4 to 1 fresh Scotch bonnet or habanero pepper, stemmed, seeded (if desired), and finely chopped; Nigerian red dry pepper, to taste

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This Efo Riro recipe is a traditional Nigerian stewed greens dish with tender beef. The dish includes fresh greens, red onions, plum tomatoes, red bell peppers, unrefined red palm oil, and...

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Ingredients

1/2 pound (225g) bone-in or boneless beef chuck roast, cut into 2-inch pieces
1 small red onion (about 3 ounces; 80g), thinly sliced
1 tablespoon ground crayfish (see note)
1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
1/4 teaspoon Nigerian red dry pepper
2 pounds (905g) fresh cockscomb amaranth or spinach, washed well of any sand or grit (see note)
2 medium red onions (8 1/2 ounces; 250g), half thinly sliced and half roughly chopped, divided
2 large plum tomatoes (10 1/2 ounces; 300g total), cored, half a tomato thinly sliced crosswise and the rest roughly chopped, divided
2 red bell peppers (14 ounces; 400g total), stemmed, halved, seeded, and roughly chopped
1/3 cup (80ml) unrefined red palm oil, such as Obiji
Kosher salt
1 to 2 teaspoons iru (also sold as fermented locust beans or dawadawa), optional (see note)
1/4 to 1 fresh Scotch bonnet or habanero pepper, stemmed, seeded (if desired), and finely chopped
Nigerian red dry pepper, to taste