Efo Riro

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Efo Riro

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Ingredients

4 bunches broad leaves spinach wash. Pick leaves with a bit of tender stalk, shred
6 medium fresh tomatoes
1 medium onion
1 yellow scotch bonnet optional
1 tablespoon locust beans or 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 haddock or smoked mackerel, Cut into small pieces
100 ml palm oil
2 seasoning cubes
  • Medium

Ingredients

Directions

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Efo riro is a typical Yoruba dish which is a quick and simple way to prepare and enjoy fresh, green and leafy vegetables.

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 4 people

How to Make Efo Riro:

  1. Boil 2 cups of water, dissolve a seasoning cube and blanch spinach for no more that 1 minute. Drain and allow to rest. Alternatively, place spinach leaves in a food bag, and blanch in the microwave for 1-2 minutes.
  2. Make the base sauce by coarsely blending onion, tomatoes, scotch bonnet (if using), and locust beans.
  3. Heat palm oil in a pot and add blend. Add stock and stir.
  4. 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.
  5. Then add the blanched spinach. Stir well to mix sauce with spinach. Cover and simmer for another 2-3 minutes or till the fish is cooked.
  6. Best served with pounded yam but can also be served with rice, amala, garri etc

Efo Riro

Photo credit: https://www.instagram.com/graendkitchen/

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