Efo Riro With Kale And Whitefish Recipes
EFO RIRO WITH KALE AND WHITEFISH
When Kemi Seriki, a home cook in NYC, taught us how to make this Nigerian dish of stewed greens, she packed a week's worth of spices into the pot-some traditional, some less so. We pared the ingredients but kept the essence of Seriki's stew: the bold chile heat, pleasant funk of fermented locust beans, and dried shrimp of her native Nigeria and the new world flavors like Old Bay she uses in her cooking today.
Provided by Kemi Seriki
Yield 6-8 servings
Number Of Ingredients 19
Steps:
- Purée onion, tomatoes, bell pepper, chile, and garlic in a blender, adding up to ¼ cup water as needed, until smooth. Set purée aside.
- Place bitter leaf in a small bowl and pour in hot water to cover. Let sit until softened, about 10 minutes. Drain and finely chop.
- Meanwhile, toss fish with Old Bay seasoning in a large bowl to evenly coat. Pour vegetable oil into a large deep saucepan or medium Dutch oven to come ¼" up sides and heat over medium-high until shimmering. Working in batches, arrange fish in a single layer and fry, turning halfway through, until golden, 6-8 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Pour oil out from pan and wipe out. Heat olive oil in same saucepan over medium-high. Add tomato paste, thyme, garam masala, and turmeric. Cook, stirring, until spices are fragrant and tomato paste is slightly darkened in color, about 1 minute. Stir in reserved purée, scraping up any browned bits, then add bitter leaf, shrimp cube, dried shrimp, and irú. Bring to a boil. Reduce heat so stew is at a simmer and add kale by the handful, stir to wilt slightly before adding more. Once all of the kale has been added, cook (without stirring) until tender, about 5 minutes. Gently fold in fried fish, being careful not to break up too much.
- Serve with yams or rice alongside.
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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