‘Efo’ basically means vegetable leaves and ‘Efo-riro’ is a traditional Nigerian stew made with leaves.
It’s one of my favourite Nigerian dishes. Really simple to make and a helps bring you closer to reaching that often elusive ‘five-a-day’ fruit and veg goal.
1 small to medium onion
2 medium bell peppers
½ tin of plum tomatoes
1 scotch bonnet pepper (or 2 or 3 depending on your heat tolerance levels)
250g of curly kale (or spinach – but whatever you do, stay away from the frozen stuff!) 300g of smoked haddock
500g of lamb (or beef or chicken….or ‘assorted meats’ if you are doing it the traditional way 😉
Palm oil Stock cubes (I use Knorr – but whatever you have will work)
Wash and then season your lamb with salt, pepper, thyme and 1 stoke cube.
Boil it for about 15 minutes or until tender.
While the lamb is cooking, place your onion, peppers, tomatoes and scotch bonnet pepper in a blender and zap it until it is all a rough mushy consistency.
Heat about 2-3 tablespoons of palm oil. Anyways…once the palm oil is hot, add the blended mixture and cook on a medium heat for about 10-15 minutes or until reduced. Shred the smoked haddock into this and add in the meat with the stock which should be cooked by now and cover for another 5 minutes or so.
Efo seasoning a secret worth knowing
At this point taste the sauce and if it needs it (and it probably will) add another stock cube, salt and pepper and/or, if you can get your hands on it, a shake of ‘efo seasoning’. Once the taste is good, add your kale and simmer for another 5-10 minutes until its tender.
Serve with boiled rice or Eba…