Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Efro Riro
This is an absolutely delicious Nigerian stew made usually with beef or tripe and a kind of green called ẹ̀fọ́ tẹ̀tẹ̀ (hence the name) but unfortunately we made do with what we have so mine is made in the same spirit but with spinach and kale and some chicken thighs. This is a great week night meal because it comes together very quickly and is delicious and filling. Do not skip the scotch bonnets they give this stew a really distinct and lovely flavor and heat. They are hot but you can adjust how much you use to taste.
Efro Riro
AuthorMabCategoryDifficultyBeginner
Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
Ingredients
1red pepper, rough chopped
2large tomatoes, rough chopped
2scotch bonnet peppers, rough chopped
1onion, rough chopped
400gchicken thighs, chopped into bite sized pieces
200gspinach, chopped in half
200gkale, with stem removed and chopped into small pieces
1tbspshrimp paste
1tspbouillon powder
100mlwater
black pepper, salt, cayenne, garlic
for frying (traditionally palm oil but vegetable oil is fine)
Directions
1
In a blender, blend together the red pepper, tomatoes, scotch bonnet, and onion until it forms a watery paste.
2
In a high sided pan, heat enough oil to coat the bottom then stir in the blended vegetables and cook for about 5-7 minutes until it starts to get a small amount of color on the edges.
3
Add the stock powder, shrimp paste, and seasonings and let cook for 1-2 minutes until fragrant.
4
Add the chicken in the pan and cook for 8-10 minutes until the chicken has color then add in 100ml of water and bring to a simmer.
5
Add the spinach and kale and cook for 5-8 minutes until the greens are completed wilted and the chicken is cooked through. Season to taste and serve with a heaping bowl of rice or ugali/fufu.
Ingredients
Ingredients
1red pepper, rough chopped
2large tomatoes, rough chopped
2scotch bonnet peppers, rough chopped
1onion, rough chopped
400gchicken thighs, chopped into bite sized pieces
200gspinach, chopped in half
200gkale, with stem removed and chopped into small pieces
1tbspshrimp paste
1tspbouillon powder
100mlwater
black pepper, salt, cayenne, garlic
for frying (traditionally palm oil but vegetable oil is fine)
Directions
Directions
1
In a blender, blend together the red pepper, tomatoes, scotch bonnet, and onion until it forms a watery paste.
2
In a high sided pan, heat enough oil to coat the bottom then stir in the blended vegetables and cook for about 5-7 minutes until it starts to get a small amount of color on the edges.
3
Add the stock powder, shrimp paste, and seasonings and let cook for 1-2 minutes until fragrant.
4
Add the chicken in the pan and cook for 8-10 minutes until the chicken has color then add in 100ml of water and bring to a simmer.
5
Add the spinach and kale and cook for 5-8 minutes until the greens are completed wilted and the chicken is cooked through. Season to taste and serve with a heaping bowl of rice or ugali/fufu.
