Efo Riro

Ingredients

• 1 lb Spinach
• 1 medium Red bell pepper
• 1 small Scotch bonnet pepper
• 1 medium Onion
• 0.25 cup Palm oil
• 0.5 cup Smoked fish flakes
• 2 tablespoons Crayfish (ground)
• 2 Beef bouillon cubes
• 0.75 teaspoon Salt
• 0.5 cup Water

Instructions

1. 1Wash and chop spinach. Set aside.
2. 2Blend red bell pepper, scotch bonnet pepper, and onion into a coarse paste.
3. 3Heat palm oil in a pot over medium heat. Add the blended pepper mixture and cook for 5 minutes, stirring occasionally.
4. 4Add smoked fish flakes and ground crayfish. Cook for another 5 minutes.
5. 5Add spinach to the pot and stir well to combine with the pepper mixture.
6. 6Add water and beef bouillon cubes. Season with salt. Cover the pot and cook for 10-15 minutes, or until the spinach is tender and the flavors have melded.
7. 7Serve hot as a side dish or with fufu.

Related Guides