Soups & Stews
Efo riro
45 min
Folake's GreensPhoto by Bukky658 · CC BY-SA 4.0
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Recipe
Soups & StewsFolake's Greens 
Hadiza’s Pot
Ada's Family Table
Chidi's Soup Pot
Nnenna's Soup Corner
Folake's Greens
Efo riro
A pepper-rich spinach stew with tender smoked fish and a little crayfish for depth. From Nnenna's Soup Corner.
Photo by Bukky658 · CC BY-SA 4.0
Image details
Resized proportionally to 900x675 pixels; converted to WebP at quality 87; no cropping or content edits.
15 minPreparation
30 minCooking
4Servings
What you’ll need
4 servings
Let’s get cooking
- 1
Wash the spinach and chop it roughly. Inspect the smoked fish carefully, removing skin and bones as needed.
- 2
Blend the peppers, scotch bonnet and one onion coarsely. Slice the remaining onion.
- 3
Heat the palm oil gently and soften the sliced onion. Add the pepper mixture and cook for about 15 minutes, until it thickens.
- 4
Add the stock, crayfish and smoked fish. Simmer for 8 minutes and taste before adding salt.
- 5
Stir in the spinach in two additions and cook for 3–5 minutes, until wilted and hot.
A little kitchen wisdom
Drain washed leaves well to avoid watering down the stew. This recipe contains fish and shellfish.
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