Editorial sample recipeNigerianbeginnerGluten-FreeDairy-Free

Nigerian Efo Riro Spinach Stew With Smoked Mackerel

Name: Nigerian Efo Riro Spinach Stew With Smoked Mackerel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 1 lb fresh spinach, washed and coarsely chopped; 12 oz smoked mackerel fillets, skin removed and flaked into bite-sized pieces; 2 large red bell peppers, seeded and chopped; 1 whole scotch bonnet pepper, seeded; 1 large yellow onion, divided into halves; 3 tbsp red palm oil; 1 cup low-sodium vegetable broth; 1 tsp salt

A vibrant Yoruba-style green leafy stew featuring chopped spinach cooked down in a spiced pepper reduction with flaked smoked mackerel.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Spinach Blanching and Moisture Extraction

Briefly scalding greens in hot water and wringing out moisture preserves crisp texture and rich color before mixing into stews.

Instructions

Step 1: Blend red bell peppers, scotch bonnet pepper, and half of the yellow onion into a coarse texture without adding extra water.
Step 2: Blanch chopped spinach in boiling water for 1 minute, drain thoroughly in a fine-mesh colander, and press out excess liquid.

Step 3: Heat red palm oil in a wide pot over medium heat for 2 minutes.

Step 4: Dice the remaining yellow onion half and sauté in the palm oil for 3 minutes until translucent.

Step 5: Pour the coarse pepper mixture into the pot and cook uncovered for 10 minutes until thick and oil begins to separate.

Step 6: Stir in low-sodium vegetable broth and salt, then simmer for 3 minutes to harmonize flavours.

Step 7: Fold in the flaked smoked mackerel and blanched spinach, cover, and cook on low heat for 4 minutes until heated through.

Cooking tips

Squeezing excess water out of blanched spinach prevents the stew from becoming watery and keeps greens vibrant.
Smoked mackerel provides deep umami flavor, so add salt sparingly after adding the fish.
Original home-cooking adaptation inspired by Nigerian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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