At this time of year, it’s about keeping ourselves warm, which includes eating well. Ela Aka Chef Ela has put together a proper winter warmer recipe which is very popular in Nigeria, this will certainly keep you warm if you like Scotch Bonnets! The main ingredient is Spinach which as we know is super good for you (Certainly did Pop Eye no harm) and is high in vitamins, minerals and fibre.
Want to know more about the health benefits of spinach try this link from BBC Good Food
Efo is the traditional African wild spinach. Riro literally means "to mix" - so efo riro literally translates to a "mixed spinach" in Yoruba language! The traditional recipe for this Nigerian spinach stew typically uses goat meat (or a variety of meats) as well as stock fish and crayfish.
This recipe is for the vegetarian version, but you can substitute with meat or fish to suit your taste.
This Nigerian spinach stew is a popular vegetable soup packed with flavors. Make a big pot of this efo riro, and have it with rice or potatoes or yam all week! Better yet, it's ready in just 30 minutes!
This is the technical part! There are no quantities just throw in as much as you want and adapt it for the next time.
· The base is made with red bell peppers, habanero peppers, onions and tomatoes. The stew needs plenty of onions, mushrooms, fresh spinach ( you can use frozen), vegetable oil (instead of palm oil), vegetarian bouillon cubes (or stock cubes) , curry powder, and iru (locust beans) or tahini (which is a sesame paste).
· Boil water in a large pot, and when it hits a rolling boil, drop the spinach in for about 30 seconds. Then, transfer to a bowl with ice cubes to stop cooking. If using frozen spinach, skip this step but thaw it.
· Blend red bell peppers, habanero peppers (or scotch bonnet peppers), tomato, and onion to form a coarse puree. You can do this either in a blender or a food processor. (Please do not add the habanero or scotch bonnet peppers if you can not stand the heat 🥵
· Heat oil in a deep pot (you can use the same pot you used for boiling water after throwing the water out). Add the remaining onions. Fry until onions are translucent. Add mushrooms. Let it cook add the blended pepper base and fry until raw smell disappears
· Then, add veg. bouillon, curry powder, and either tahini or iru (locust beans) and fry for a minute. Add a cup of water or broth and let it cook. Allow the excess water to cook through to your desired consistency.
· Once the stew is ready, add blanched spinach and stir well. Cook uncovered for a couple of minutes and your Efo Riro is ready
Fancy trying something new? Why not give this recipe a try and adapt it to your taste. Let us know how you got on and any changes you made.
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