Seafood Efo-riro
Efo-riro also known as Nigerian spinach stew, is a lush, savoury dish from Yorubaland, a region of Western Nigeria. It’s a spicy, flavourful, and tasty stew made with a variety of local ingredients. Efo-riro can be eaten with a variety of side dishes, including pounded yam, eba, amala, and others. Also, a fantastic dinner choice is Eforiro
with rice.
Ingredients
Precooked beef, pomo, Shrimp, mackerel, tomatoes, red bell pepper (tatashe), tomatoes, scotch bonnet (atarodo), onions, beef stock, red root spinach, iru, salt, seasoning cubes, palm oil.
Recipe
Combine scotch bonnets, red bell pepper, large onion, and plum tomatoes in a blender and blend until smooth.
Remove the roots from the spinach before chopping it.
Then, put the spinach in a big mixing basin, rinse it with cold water, and put it in another bowl. At the bottom of the bowl, there should be some dirt. Make sure to thoroughly wash the spinach at least three times.
After washing the spinach, pour boiling hot water over it and let it sit for 5 minutes before draining. Now it’s time to add the spinach to the stew.
Add enough palm oil to cover the bottom of a big pot. Add the iru after the oil is hot, then pour in the blended tomato sauce and bring to a boil.
Stir in a pinch of salt and a spice cube to taste. Cook for 10-15 minutes on medium heat.
After that, add the precooked beef to the stew and cook for another 10-15 minutes.
Finally, add four bunches of spinach and cook on a low heat.
After 5 minutes, add 1/2 cup shrimp and 1/4 cup roasted mackerel, and simmer for an additional 7-10 minutes.
Serve well and enjoy.