Efo Riro With Kale And Whitefish Food
EFO RIRO WITH KALE AND WHITEFISH
When Kemi Seriki, a home cook in NYC, taught us how to make this Nigerian dish of stewed greens, she packed a week's worth of spices into the pot-some traditional, some less so. We pared the ingredients but kept the essence of Seriki's stew: the bold chile heat, pleasant funk of fermented locust beans, and dried shrimp of her native Nigeria and the new world flavors like Old Bay she uses in her cooking today.
Provided by Kemi Seriki
Yield 6-8 servings
Number Of Ingredients 19
Steps:
- Purée onion, tomatoes, bell pepper, chile, and garlic in a blender, adding up to ¼ cup water as needed, until smooth. Set purée aside.
- Place bitter leaf in a small bowl and pour in hot water to cover. Let sit until softened, about 10 minutes. Drain and finely chop.
- Meanwhile, toss fish with Old Bay seasoning in a large bowl to evenly coat. Pour vegetable oil into a large deep saucepan or medium Dutch oven to come ¼" up sides and heat over medium-high until shimmering. Working in batches, arrange fish in a single layer and fry, turning halfway through, until golden, 6-8 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Pour oil out from pan and wipe out. Heat olive oil in same saucepan over medium-high. Add tomato paste, thyme, garam masala, and turmeric. Cook, stirring, until spices are fragrant and tomato paste is slightly darkened in color, about 1 minute. Stir in reserved purée, scraping up any browned bits, then add bitter leaf, shrimp cube, dried shrimp, and irú. Bring to a boil. Reduce heat so stew is at a simmer and add kale by the handful, stir to wilt slightly before adding more. Once all of the kale has been added, cook (without stirring) until tender, about 5 minutes. Gently fold in fried fish, being careful not to break up too much.
- Serve with yams or rice alongside.
EFO RIRO AND POUNDED YAM
Efo riro is a traditional yoruba dish that is served in many homes that are not necessarily from the Yoruba culture. Efo riro is sometimes served at parties, weddings and other gatherings in Nigeria. What makes efo-riro interesting for me is the ability to eat it as a stand alone meal if you are on a diet or eat it with other carbohydrate accompaniments. People eat efo-riro with white rice, boiled plantain, fried plantain(dodo), yam etc. Depending on the leaves you use for efo-riro, the meal is very high in essential nutrients. I have chosen to use spinach for my efo-riro as spinach is high in vitamin A, C, E and K. It is also a great source of Iron which is especially important for women to help re-build our red blood cells. Hope you enjoy the Afrolems version of Efo-riro as I have chosen to add different types of protein in mine. Remember this is entirely optional and dependent on how you want to recreate this dish. I have chosen to serve mine with Pounded Yam.
Provided by Afrolems
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- * Wash, season and bring all meats to boil. Season with 1 tablespoon of salt, 2 cubes of maggi, 1 tablespoon of dry pepper and boil till meat is tender.
- *Blend tomatoes and scotch bonnet peppers and boil till water dries.
- *If using raw spinach, wash and blanch your spinach to get rid of excess water and shred.
- *Separate meats and stock into different bowls. Heat up groundnut oil and fry meats till brown.
- *Heat up palm oil and pour in chopped onions and fry.
- *Pour in blended tomatoes and pepper and fry.
- *Add stock, salt, maggi, crayfish powder, locust beans and leave to simmer for 5 minutes.
- *Add fried meats and stir inches.
- *Add chopped spinach and stir inches Leave to simmer for 2 minutes.
- Serve with Pounded yam or with any accompaniment of your choice.
Nutrition Facts : Calories 1866.1, Fat 169.5, SaturatedFat 69.4, Cholesterol 427.2, Sodium 3995.9, Carbohydrate 21.8, Fiber 9.1, Sugar 8.2, Protein 65.5
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