Efo Riro

Ingredients

• 500 g chopped spinach or ugu
• 600 g assorted meat, beef or chicken
• 150 g smoked fish
• 100 g ground crayfish
• 1 cup palm oil
• 5 red bell peppers
• 2 Scotch bonnet peppers
• 2 large onions
• 2 tablespoons tomato paste, optional
• 2 seasoning cubes
• 1 teaspoon salt
• 1 teaspoon thyme

How to make it

1. Cook the meat with one onion, salt, thyme and seasoning cube until tender. Reserve a little stock.
2. Blend peppers and one onion. Heat palm oil and fry the mixture for 10 to 15 minutes.
3. Add tomato paste if using and fry for another 2 minutes.
4. Add crayfish, smoked fish, cooked meat and a small amount of stock. Simmer for 10 minutes.
5. Add chopped spinach or ugu in batches. Stir until wilted but still vibrant.
6. Cook for another 3 to 5 minutes, then taste and adjust seasoning.
7. Serve with eba, pounded yam, amala, rice, plantain or boiled yam.