Total time
80 mins
Prep
20 mins
Cook
60 mins
Per head
£6.20
Difficulty
Medium
A rich Yoruba stew of African spinach folded through a bold palm oil and pepper base packed with assorted meat, smoked fish and dried prawns. The pepper sauce (red bell pepper, scotch bonnet and cayenne) is cooked all the way down until the oil rises to the surface, which is how you know it's ready.
Did you know?
Efo riro means "stirred greens" in Yoruba - the name describes the method exactly. The key technique is frying the blended pepper base until the palm oil separates and floats to the top, which the Yoruba call the oil "returning." That moment is when the raw pepper taste has cooked out completely and the sauce is at its richest. It's a dish that can't be rushed.
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Ingredients
- 250g, sliced efo tete
- 2 (deboned and washed) smoked fish
- 3 (ground) cayenne pepper
- 2 (ground) scotch bonnet
- 1 (ground) onion
- ½ tbsp, ground crayfish
- 350g assorted meat
- 100g ponmo
- 75ml palm oil
- ¾ tsp, to taste salt
- 1½ tbsp, washed locust beans
- 2 (ground) red bell pepper
- 1 seasoning cube
- 1½ tbsp, washed and cleaned dried prawns
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