Seafood Efo Riro
Seafood efo riro recipe is easy to throw together in one pot and tastes delicious.
Ingredients
- 1 cup Dried fish (shawa)
- 2 Red bell peppers
- 1 Scotch bonnet pepper
- 2 Onions
- ¼ cup Palm oil
- 1 tablespoon Fermented locust beans
- 2 Bouillon cubes
- 500 g Spinach
- 300 g Collard Greens
- 2 tablespoons Ground crayfish
- 2 fillets Smoked haddock
- 1 cup Mixed Seafood
- Salt
Instructions
- Soak the dried fish in water for a few hours before cooking.
- Wash the spinach and collard greens a few times in a bowl to eliminate sand and dirt. Remove the thick stalk from the collard greens. Slice the two vegetables thinly.
- Wash the locust beans and keep to one side. Chop one onion and keep aside too.
- Wash the peppers and remove the stalk. Blend the remaining onion with the bell peppers and scotch bonnet peppers coarsely in a food processor.
- Pour the palm oil into a pan and heat for 30 secs, then add the chopped onions. Cook until the onions begin to brown, then add the locust beans.
- Stir for around 2 mins, then add the blended pepper and onion mix. Add the bouillon cubes and soaked dried fish into the pot. Cover and leave to simmer under medium heat for at least 30 mins, stirring occasionally.
- Add the smoked haddock, ground crayfish and some salt into the sauce, then mix in the sliced collard greens. Cover the pan and leave to cook for 10 mins before adding the spinach and the mixed Seafood.
- Place the lid over the pan again and leave to cook for at 5 mins. Mix well with a wooden spoon and taste for salt. Add more if needed, then close the pan and simmer for 5 more mins.
- Remove from heat and serve.
Nutrition
Calories: 153kcalCarbohydrates: 12gProtein: 6gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 7mgSodium: 403mgPotassium: 732mgFiber: 5gSugar: 4gVitamin A: 11585IUVitamin C: 97mgCalcium: 215mgIron: 3mg
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