Efo riro is known to have originated from the Yoruba land; This African delicacy is a rich vegetable and can be eaten with Garri or any swallow meal, rice and yam
- 4 bunches of spinach
- 6 medium fresh tomatoes
- 1 Medium onion
- 1 yellow scotch bonnet also called yellow atarodo (optional)
- 1 Tablespoon locust beans/iru (optional)
- 4 Fish cutlets (any white fish)
- 2 tablespoons ground crayfish
- 1 cup of chicken stock
- 50g smoked haddock or smoked mackerel
- 100ml palm oil
- 2 Knorr cubes.
- Boil 2 cups of water; dissolve a seasoning cube and spinach for no 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/mackerel, add 1 Knorr cube, then stir.
- 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.
- Best served with pounded yam but can also be served with rice, amala, garri etc