Efro Riro

Ingredients

1 red pepper, rough chopped

2 large tomatoes, rough chopped

2 scotch bonnet peppers, rough chopped

1 onion, rough chopped

400 g chicken thighs, chopped into bite sized pieces

200 g spinach, chopped in half

200 g kale, with stem removed and chopped into small pieces

1 tbsp shrimp paste

1 tsp bouillon powder

100 ml water

black pepper, salt, cayenne, garlic

for frying (traditionally palm oil but vegetable oil is fine)

Directions

In a blender, blend together the red pepper, tomatoes, scotch bonnet, and onion until it forms a watery paste.

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.

Add the stock powder, shrimp paste, and seasonings and let cook for 1-2 minutes until fragrant.

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.

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.

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Efro Riro