Nigerian · beginner
Nigerian Efo Riro Spinach Stew With Smoked Mackerel
A vibrant Yoruba-style green leafy stew featuring chopped spinach cooked down in a spiced pepper reduction with flaked smoked mackerel.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Blend red bell peppers, scotch bonnet pepper, and half of the yellow onion into a coarse texture without adding extra water.
- 02
Blanch chopped spinach in boiling water for 1 minute, drain thoroughly in a fine-mesh colander, and press out excess liquid.
- 03
Heat red palm oil in a wide pot over medium heat for 2 minutes.
- 04
Dice the remaining yellow onion half and sauté in the palm oil for 3 minutes until translucent.
- 05
Pour the coarse pepper mixture into the pot and cook uncovered for 10 minutes until thick and oil begins to separate.
- 06
Stir in low-sodium vegetable broth and salt, then simmer for 3 minutes to harmonize flavours.
- 07
Fold in the flaked smoked mackerel and blanched spinach, cover, and cook on low heat for 4 minutes until heated through.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.