nigerian spinach and meat stew (efo riro)

Spinach, Chopped, 2 boxes (566 grams)
2 Red Bell Peppers
1/2 medium Onion
1/5 cup Palm Oil
2 roma tomatoes
1 clove of Garlic (optional)
3 oz Shrimps cooked
Lamb leg 8 oz (can use any type of meat)
3 medium Snails (optional)
Dry crayfish powder (1 tbsp)
Basil, 0.5 tbsp
3 Knorr Chicken Bouillion cubes
Chile Pepper powder, 1 tbsp (or to taste)
Salt to taste

Makes 8-10 servings

Boil the lamb and snails with seasonings of your choice. Put aside.
Blend peppers, tomatoes, onions and garlic in a blender with water till you get a coarse mix.
Heat the palm oil an a pot, when hot, add the blended pepper mix and cover. Let simmer for about 10 minutes on med heat. Add the knorr cubes, basil, chile pepper powder, cryfish powder, and salt to taste. If satisfied with the taste, add the cooked lamb, snails and shrimps. Let simmer for about 5-10 minutes, then add the chopped spinach (allow the water to drain from the spinach or squeeze out as much water as you can) and stir. Cover the pot and turn the heat down to low. Let sit for about 10 minutes. Turn off the heat and serve while hot with white rice or pounded yam.

Number of Servings: 8

Recipe submitted by SparkPeople user MAYBACK1.