Ingredients:

• 2 cups fresh spinach (washed and chopped)

• 1 medium onion (chopped)

• 2 cloves garlic (minced)

• 1 small piece of ginger (grated)

• 1 red bell pepper (blended)

• 1-2 Scotch bonnet peppers (blended, adjust to taste)

• 1 tablespoon tomato paste

• 1 tablespoon vegetable oil or palm oil

• 1 cup cooked beans (black-eyed peas or kidney beans) or cubed tofu

• 1 teaspoon seasoning cube or 1 teaspoon seasoning powder (vegetarian-friendly)

• Salt to taste

• 1 cup water (or more for desired consistency)

• Optional: 1/2 cup chopped mushrooms or 1/2 cup of jackfruit (for texture)

Instructions:

1. Prepare the Base:

   • In a pan, heat the oil (vegetable oil or palm oil) over medium heat. Add the chopped onions, garlic, and grated ginger. Sauté for 3-4 minutes until the onions soften and become translucent.

2. Add the Peppers:

   • Blend the red bell pepper and Scotch bonnet peppers together until smooth. Add this pepper blend to the pan with the onions, garlic, and ginger. Stir and cook for about 5-7 minutes until the mixture becomes fragrant and the oil starts to separate from the stew.

3. Add Beans or Tofu:

   • Add the cooked beans (or cubed tofu) to the pan. Stir well to combine and cook for another 5 minutes, allowing the beans or tofu to absorb the flavors of the stew.

4. Add Spinach and Simmer:

   • Add the chopped spinach to the pot and stir gently. Cover and cook for another 5-10 minutes until the spinach wilts down. If you’re using mushrooms or jackfruit, add them at this point.

5. Season and Serve:

   • Taste for salt and adjust if needed. Once the stew is done, serve it hot with rice, pounded yam, or any starch of your choice.

This vegetarian version of Efo Riro is packed with nutrients, protein, and flavor, making it a delicious, hearty meal!