Efo Riro With Kale and Whitefish

Ingredients for Efo Riro With Kale and Whitefish

• 1 medium onion, quartered through root end

• 3 plum tomatoes, quartered

• 1 red pepper, ribs and seeds removed, cut into large pieces

• 1 Scotch bonnet or habanero chilli

• 4 gousses d'ail

• 2 tablespoons dried bitter leaf

• 4 skinless tilapia or other whitefish fillets (about 750g total), cut into 2" pieces

• 20ml Old Bay seasoning

• Huile végétale (pour la friture

• about 240ml )

• 2 cuillères à soupe d'huile d'olive extra-vierge

• 2 tablespoons double-concentrated tomato paste

• 2 cuillères à café de thym séché

• 1 1/2 teaspoons garam masala

• 1/2 cuillères à café de curcuma moulu

• 1 cube Maggi prawns or chicken bouillon

• 3 tablespoons dried prawns, rinsed

• 4 teaspoons powdered irú (dawadawa

• fermented locust beans)

• 450g (2 bunches) kale, ribs and stems removed, leaves torn into 2" pieces

• Steamed puna yams or rice (for serving)

Purée onion, tomatoes, pepper, chilli, and garlic in a blender, adding up to 60ml water as needed, until smooth. Set purée aside.

Place bitter leaf in a small bowl and pour in hot water to cover. Let sit until softened, about 10 minutes. Drain and finely chop.

Meanwhile, toss fish with Old Bay seasoning in a large bowl to evenly coat. Pour vegetable oil into a large deep saucepan or medium Dutch oven to come 1/4" up sides and heat over medium-high until shimmering. Working in batches, arrange fish in a single layer and fry, turning halfway through, until golden, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain.

Pour oil out from pan and wipe out. Heat olive oil in same saucepan over medium-high. Add tomato paste, thyme, garam masala, and turmeric. Cook, stirring, until spices are fragrant and tomato paste is slightly darkened in colour, about 1 minute. Stir in reserved purée, scraping up any browned bits, then add bitter leaf, prawns cube, dried prawns, and irú. Bring to a boil. Reduce heat so stew is at a simmer and add kale by the handful, stir to wilt slightly before adding more. Once all of the kale has been added, cook (without stirring) until tender, about 5 minutes. Gently fold in fried fish, being careful not to break up too much.

Serve with yams or rice alongside.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.