EFO RIRO (STEWED AMARANTH GREENS)
Efo riro is a rich vegetable side dish that can accompany various starches and can be cooked with or without fish or meat. It is rich enough that the starches it accompanies - various pounded starches called fufu, fluffy steamed rice, boiled plantains or yams, to name a few - can come very much unadorned. While the leafy, hearty amaranth greens form the traditional base, mature spinach is a great substitute, and, though rare in Nigerian cuisine, collards or kale can also be used. It is crucial to blanch fresh greens and squeeze out as much liquid as possible before adding to the obe ata base of puréed tomatoes, peppers and onions. If using frozen greens, defrost ahead of time and repeat the squeezing process. The last thing you want to do is dilute all those incredible flavors you've spent time building.
Provided by Yewande Komolafe
Categories dinner, vegetables, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth, working in batches if needed. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
- Heat the canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups.)
- Meanwhile, if using fresh greens, bring a large pot of salted water to a boil over medium-high and prepare an ice bath in a large bowl. (You can skip this blanching step if using frozen spinach.) Pick the leaves off the bunch of amaranth greens, if using, and discard the tough stems. Once the water is boiling, blanch the leaves until bright green and just tender, about 2 minutes. (You can work in batches if necessary.) Cool greens immediately by transferring to the ice bath using a slotted spoon.
- In a large, deep skillet or sauté pan, heat the canola oil over medium-high. Sauté the onion and bell pepper until softened, about 6 minutes. Add the dried crayfish, fermented locust beans and turmeric. Sauté until fragrant, about 1 minute, lowering the heat if necessary to avoid scorching.
- Stir in the obe ata and bring to a simmer. Reduce heat to medium and simmer until sauce thickens slightly, 8 to 10 minutes. Season with salt and stir in the red palm oil. Cook for 1 more minute.
- Remove the greens from the ice bath and squeeze out as much water as you can. (You want the greens to be as dry as possible so you don't dilute the vibrant flavors of the sauce.) If using frozen greens, squeeze out any excess liquid before using.
- Add the greens to the skillet and stir to coat with the sauce. Gently stir in the flaked fish. Cook over medium heat, stirring occasionally, until the greens and fish are warmed through, 4 to 5 minutes. Season with salt to taste.
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Ibiene treasure
[email protected]This recipe is not very detailed. It doesn't say how much water to add or how long to cook the dish.
lydia mutheu
[email protected]I'm not sure if I did something wrong, but my efo riro turned out really bitter. I think I might have added too much amaranth greens.
Khloe Morrow
[email protected]This dish is a great way to use up leftover vegetables. I had some leftover tomatoes and peppers in my fridge and this was the perfect way to use them up.
MD Rocky Hossain
[email protected]I love the combination of flavors in this dish. The bitterness of the amaranth greens pairs perfectly with the sweetness of the tomatoes and peppers.
RK Entertainment Center
[email protected]This is a really easy recipe to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
jibril odawaa
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it. I even had people asking me for the recipe.
Thombi Mthembu
[email protected]This dish is a great way to get your daily dose of vegetables. The amaranth greens are packed with nutrients and the tomatoes, peppers, and onions add a lot of flavor. I served it with rice and it was a delicious and satisfying meal.
NWANYINMA UDEH
[email protected]I'm not a big fan of amaranth greens, but I decided to give this recipe a try. I was pleasantly surprised! The amaranth greens were not bitter at all and the dish was very flavorful. I will definitely be making this again.
Sohaib khan Sohaib khan
[email protected]This recipe is a keeper! I've made it twice now and it's always been a hit. The first time I made it, I used fresh amaranth greens from my garden. The second time, I used frozen amaranth greens and it was just as good.
Mk Sakil
[email protected]I love efo riro! It's one of my favorite Nigerian dishes. I usually make it with spinach, but I decided to try it with amaranth greens this time. It was just as good, if not better. The amaranth greens had a slightly bitter taste that I really enjoye
Afeseh Bantar-Shey Neba Bebeto
[email protected]Efo riro is a delicious and nutritious dish that is easy to make. I followed the recipe exactly and it turned out perfectly. The amaranth greens were tender and flavorful, and the tomatoes, peppers, and onions added a nice depth of flavor. I served i