Efo Riro With Kale and Whitefish

Ingredients for Efo Riro With Kale and Whitefish

• 1 medium onion, quartered through root end

• 3 plum tomatoes, quartered

• 1 red pepper, ribs and seeds removed, cut into large pieces

• 1 Scotch bonnet or habanero chilli

• 4 garlic cloves

• 2 tablespoons dried bitter leaf

• 4 skinless tilapia or other whitefish fillets (about 750g total), cut into 2" pieces

• 20ml Old Bay seasoning

• Vegetable oil (for frying

• about 240ml )

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons double-concentrated tomato paste

• 2 teaspoons dried thyme

• 1 1/2 teaspoons garam masala

• 1/2 teaspoons ground turmeric

• 1 cube Maggi prawns or chicken bouillon

• 3 tablespoons dried prawns, rinsed

• 4 teaspoons powdered irú (dawadawa

• fermented locust beans)

• 450g (2 bunches) kale, ribs and stems removed, leaves torn into 2" pieces

• Steamed puna yams or rice (for serving)

Purée onion, tomatoes, pepper, chilli, and garlic in a blender, adding up to 60ml 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 1/4" 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 colour, about 1 minute. Stir in reserved purée, scraping up any browned bits, then add bitter leaf, prawns cube, dried prawns, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.