As a kid growing up in Dubai, U.A.E., during the 80s my life was easy and fun. My mother was a home maker and my father worked for a local English newspaper as a photographer. Being the only child, I had the undivided attention of both my parents. My mother used to cook all the meals hot and fresh every day and we sat down to enjoy it. Dad on occasion would assist Mom in the kitchen with all the prep work and help when required. Cooking good food was not only an integral part of domestic affairs but was essential to our health. We lived to eat and savored every moment at the dinner table with family and friends. The aroma of fresh ground spices and seafood was always present in our home.
Living in dorms, adjusting to a new environment, culture, lifestyle and people was quite challenging, to add to the pressures of academic performance, deadlines and class schedules, the feeling was overwhelming to say the least.
My second year was much better as I started to settle down and make more friends, I spent weekends at their homes catching up on group work and assignments; in the process I also got some delicious home cooked meals. My friends and their family became my extended family; soon I developed a passion for cooking and in particular exploring different cuisines. I picked up quick and easy recipes from family and friends and some television shows. This helped me during busy schedules and reduced my costs of outdoor dining. At other times friends and I would get together and explore restaurants in various ethnic enclaves in the city. What an enriching cultural experience that was!
Today I share my passion with my six year old. I have been getting lots of help since he was four. I encourage him to explore and try new things and educate him on the importance of using his sense of smell, taste, touch, sight and sound. He describes his kitchen experience as fun and always looks forward to making new dishes.
Efo Riro
Efo Riro is derived from the Yoruba language in Nigeria. Efo means “green leafy vegetable” and riro means “to stir.” Efo riro simply means “stirred leafy vegetable.” I was most attracted to this dish by its vibrant color and ingredients. It is traditionally made with a combination of seafood, tripe and meats; instead I opted to make this with only seafood. The seafood brings back memories of my childhood home, and the spices and vegetables remind me of my university days at my friend’s home.
Ingredients
- •2 red bell peppers
- •2 red scotch bonnet peppers (or to taste)
- •2 medium onions, chopped
- •500 grams (1 pound) fresh spinach, washed and coarsely chopped
- •425 grams (15 ounces) canned smoked mackerel
- •45 ml (3 tablespoons) vegetable oil
- •1 chicken bouillon cube, crushed
- •30 ml (2 tablespoons) fish seasoning
- •250 grams (9 ounces) raw shrimp with shells on
- •150 grams (5 ounces) smoked herring fillets
Preparation
- Put a pot of water over high heat to bring to a boil. Meanwhile, in a food processor combine the bell peppers, scotch bonnet peppers and one of the onions. Pulse for 7 to 10 seconds or until the mixture has a coarse texture; set aside.
Blanch the spinach in rolling boiling water until wilted, about 40 seconds. Transfer to a sieve to drain well.
In a large wok over medium-high heat, heat the vegetable oil. Add the remaining onion and fry until translucent. Reduce heat to medium, add the smoked mackerel, and sauté for about 3 minutes.
Add the chopped vegetables (bell pepper, scotch bonnet pepper and onion) and bouillon cube. Stir-fry for 3 minutes. Add the seafood seasoning, shrimp and herring fillets and fry another 5 minutes. Add the spinach and cook until gravy is thick and mixed with the spinach. Serve hot.
