Efo Riro (Spinach Stew)

Instructions

1. 1Wash and chop the 1000 g Spinach into bite-sized pieces. Set aside.
2. 2Place the about 450 g Assorted Meat in a pot. Add enough water to cover the meat, 1 Maggi Cube, and 1/2 teaspoon of the Salt. Bring to a boil over high heat (100°C / 100°C), then reduce heat to low (90.56°C / 90°C) and simmer for 30-45 minutes, or until the meat is tender. Drain the meat, reserving the cooking liquid.
3. 3Place the 1 Smoked Fish in a bowl and cover with hot water. Let it soak for 10 minutes to soften. Carefully remove the bones and skin, then flake the fish into bite-sized pieces. Set aside.
4. 4In a blender, combine the 1 medium Red Bell Pepper and 1 Scotch Bonnet Pepper with 1/4 cup of the reserved meat cooking liquid. Blend until smooth. Set aside.
5. 5Heat the 1/2 cup Palm Oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium Onion, finely chopped, and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
6. 6Add the blended pepper mixture and the 1 tablespoon Locust Beans (Iru) to the pot. Cook for 5 minutes, stirring constantly, until fragrant.
7. 7Add the cooked assorted meat, the flaked 1 Smoked Fish, and the 2 tablespoons Ground Crayfish to the pot. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld.
8. 8Add the chopped 1000 g Spinach to the pot. Stir well to incorporate it into the stew. Cook for 10-15 minutes, stirring occasionally, until the spinach is wilted and tender.
9. 9Add the remaining 1 Maggi Cube and 1/2 teaspoon Salt to the stew. Stir to combine and taste. Adjust seasoning if needed.
10. 10Serve the Efo Riro hot with eba, pounded yam, or fufu.

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