Efo Riro (Spinach Stew) with Amala Substitute

Ingredients

• about 450 g Spinach
• 1 large Red Bell Pepper
• 1/2 small Scotch Bonnet Pepper
• 1 large Onion
• 2 tbsp Locust Beans (Iru)
• 1 cup Smoked Fish (deboned)
• 2 tbsp Crayfish Powder
• 4 tbsp Palm Oil
• 1 cup Beef Broth
• 1 tsp Salt
• 1 cup Plantain Flour

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender, combine the 1 large red bell pepper, 1/2 small scotch bonnet pepper, and 1 large onion. Blend until you have a coarse puree. Set aside.
2. 2Place a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 4 tablespoons of palm oil. Once the oil is shimmering, add the 2 tablespoons of locust beans (iru). Sauté for 2-3 minutes until fragrant, being careful not to burn them.
3. 3Add the blended pepper and onion mixture to the pot. Cook, stirring occasionally, for 10-15 minutes. The mixture should thicken and darken slightly in color. This indicates it is cooking down.
4. 4Stir in the 1 cup of smoked fish (deboned), 2 tablespoons of crayfish powder, and 1 cup of beef broth. Mix well and bring the stew to a gentle simmer. Let it simmer for 5 minutes to allow the flavors to meld.
5. 5Add the about 450 g of spinach to the pot. Stir gently until the spinach wilts into the stew, which should take about 5-7 minutes. Stir in the 1 teaspoon of salt.
6. 6While the spinach is wilting, prepare the Amala substitute. In a separate medium pot, bring 2 cups of water to a rolling boil over high heat (100°C / 100°C). Gradually add the 1 cup of plantain flour to the boiling water, stirring constantly with a wooden spoon. Continue stirring and mixing vigorously for 5-7 minutes until a smooth, thick, dough-like consistency is formed, similar to mashed potatoes. Ensure there are no lumps.
7. 7Serve the Efo Riro stew hot alongside the plantain flour Amala substitute.

Substitutions

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