Efo Riro (Stewed Amaranth Greens)

Name: Efo Riro (Stewed Amaranth Greens)
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 1 (14-ounce) can whole peeled tomatoes with their juices; 1 medium red bell pepper, stemmed, seeded and roughly chopped; 1/2 medium red onion, peeled and roughly chopped; 4 garlic cloves, peeled; 1 (1-inch) piece fresh ginger, peeled and finely chopped; 1 red habanero chile, stemmed; 2 tablespoons canola or other neutral oil; Kosher salt; 3 pounds fresh amaranth greens (also known as tete or callaloo) or mature spinach, or 2 pounds frozen whole-leaf spinach, thawed; 2 tablespoons canola or other neutral oil; 1 medium onion, peeled and minced; 1 red bell pepper, stemmed, seeded and chopped; 1 tablespoon dried crayfish or 2 tablespoons tiny dried shrimp; 1 tablespoon fermented locust beans (or fermented black beans), rinsed, soaked in warm water for 10 minutes to rehydrate, then drained; 1 teaspoon ground turmeric; 1 tablespoon red palm oil; 3 smoked mackerel or smoked white fish fillets (about 3 ounces each), skin and bones removed and fillets flaked (about 1 1/2 cups)

By Yewande Komolafe

Total Time: 1 hour
Rating: 4(128)
Comments: Read comments

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.

Featured in: Yewande Komolafe’s 10 Essential Nigerian Recipes

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

For the Obe Ata

1(14-ounce) can whole peeled tomatoes with their juices
1medium red bell pepper, stemmed, seeded and roughly chopped
½medium red onion, peeled and roughly chopped
4garlic cloves, peeled
1(1-inch) piece fresh ginger, peeled and finely chopped
1red habanero chile, stemmed
2tablespoons canola or other neutral oil

For the Efo Riro

Kosher salt
3pounds fresh amaranth greens (also known as tete or callaloo) or mature spinach, or 2 pounds frozen whole-leaf spinach, thawed
2tablespoons canola or other neutral oil
1medium onion, peeled and minced
1red bell pepper, stemmed, seeded and chopped
1tablespoon dried crayfish or 2 tablespoons tiny dried shrimp
1tablespoon fermented locust beans (or fermented black beans), rinsed, soaked in warm water for 10 minutes to rehydrate, then drained
1teaspoon ground turmeric
1tablespoon red palm oil
3smoked mackerel or smoked white fish fillets (about 3 ounces each), skin and bones removed and fillets flaked (about 1½ cups)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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 ¼ cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
Step 2
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.)
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.

Ratings

4 out of 5

128 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Prakash Nadkarni5 years ago

Nice recipe, but I'd probably use a quarter of the habanero. Continued daily capsaicin contact depletes sensory nerves of Substance P , the neurotransmitter that signals pain and noxious heat: this makes capsaicin useful for neuralgic pain. But until you get tolerant (as Nigerians presumably do), habanero at this strength will get you on the way in and the way out. (As one who keeps homemade habanero sauce around. I speak from experience.)

jani5 years ago

The common weed called Lamb’s Quarters, which is easily found along roadsides, in gardens and in any disturbed soil, is a very tasty member of the amaranth family.

Stephanie5 years ago

I cook this in a vegetarian version without the crayfish and the smoked fish and it works just as well.

Angus Brownfield1 year ago

last year I made obe ata as one of the ingredients in Jollof Rice. I never got around to finishing the dish because I found multiple uses of the obe ata as a complement to other dishes. I really like the taste and the texture. I'll try to complete Efo Riro this time.

Mary-K1 year ago

Omg. This is so good! My modifications-use twice as much of the sauce vs. Amaranth (which I pulled as weeds from my garden!) Used poblano, fish sauce - no fish itself, sauce was enough. At the end added a handful of garbanzo beans. Served over rice. Will make again and again!

Margaret2 years ago

I’m making this with collards. I definitely removed the seeds and pith from the habanero and the sauce tastes spicy but not overly. I’m wondering though if it needs to reduce more, 20 mins didn’t do it. I’ll report back!

Private comments are only visible to you.