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.