A traditional Efo Riro dish, served with white rice and garnished with juicy shrimps.
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.
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.
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