4 bunches broad leaves spinachwash. Pick leaves with a bit of tender stalk, shred
6 medium fresh tomatoes
1 medium onion
1 yellow scotch bonnetoptional
1 tablespoon locust beansor 1 dadawa cube, optional
4 fish cutlets(any white fish), wash and remove bone
2 tablespoons ground crayfish
1 cup Chicken Stock
50 gr smoked haddockor smoked mackerel, Cut into small pieces
100 ml palm oil
2 seasoning cubes
Efo riro (Stirred leafy vegetable) is a typical Yoruba dish which is a quick and simple way to prepare and enjoy fresh, green, and leafy vegetables known as Soko (pronounced Shoko). It is believed to have health benefits because it is rich in iron and can help treat iron deficiency anemia. Efo riro goes well with African fufu such as Eba(garri), Semo, fufu and Amala.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 people
How to Make Efo Riro:
- Boil 2 cups of water, dissolve a seasoning cube, and blanch spinach for no more than 1 minute. Drain and allow to rest. Alternatively, place spinach leaves in a food bag, and blanch in the microwave for 1-2 minutes.
- Make the base sauce by coarsely blending onion, tomatoes, scotch bonnet (if using), and locust beans.
- Heat palm oil in a pot and add blend. Add stock and stir.
- Allow to boil for about 10 minutes, then add ground crayfish and continue to cook. Check salt. Add the fish cutlets and allow to cook for another 5 minutes, then add the smoked haddock, stir, also add 1 seasoning cube.
- Then add the blanched spinach. Stir well to mix the sauce with the spinach. Cover and simmer for 2-3 minutes or until the fish is cooked.
- Best served with pounded yam but can also be served with rice, amala, garri, etc
Photo credit: https://www.instagram.com/graendkitchen/