Efo riro

Ingredients

• 1,000 gSpinach, raw
• 300 gPeppers, sweet, red, raw
• 200 gTomatoes, red, ripe, raw, year round average
• 15 gPeppers, hot chili, red, raw
• 200 gOnions, raw
• 70 gOil, palm
• 250 gFish, haddock, smoked
• 15 gNatto
• 4 gSoup, chicken broth or bouillon, dry
• 15 gCrustaceans, crayfish, mixed species, wild, raw

Method

1. Coarsely blend the red pepper, tomatoes, scotch bonnet and 150 g onion.
2. Boil the mixture uncovered for 15 minutes until most of the water evaporates and a thick paste forms.
3. Wash and roughly chop the spinach, slice the remaining onion, skin and bone the fish and flake it.
4. Heat the palm oil for 2 minutes to 160 °C, fry the onion for 4 minutes, add the iru for 1 minute, then the pepper paste and fry for 10 minutes until the oil rises to the surface.
5. Add the fish, ground crayfish and crumbled bouillon and cook for 3 minutes. Stir in the spinach in batches and cook uncovered for 6 minutes until wilted and the juices reduce.
6. Divide into 4 portions.