Efo Riro (Yoruba Spinach Stew) with Smoked Mackerel and Rice

Ingredients

• 600 g spinach
• 250 g smoked mackerel fillets
• 2 red peppers
• 400 g chopped tomatoes
• 2 onions
• 1 scotch bonnet chilli
• 5 tbsp red palm oil
• 2 tbsp dried shrimp
• 300 g long-grain rice

Method

1. 1

   Blend the red peppers, chopped tomatoes, 1 onion and the scotch bonnet until smooth. Tip into a pan and boil for 10 minutes, stirring, until reduced to a thick sauce.

2. 2

   Meanwhile, rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender.

3. 3

   Heat the red palm oil in a large pan over a medium heat (vegetable oil with 1 tsp sweet paprika is the swap). Slice the second onion and fry for 5 minutes until soft.

4. 4

   Add the reduced pepper sauce and the dried shrimp, ground to a powder (it replaces the traditional crayfish), and fry for 10 minutes, stirring, until the oil rises to the top.

5. 5

   Skin the smoked mackerel, break it into large flakes and stir it in gently. Roughly chop the spinach and add it in handfuls, stirring until it has all wilted, about 4 minutes. Season with salt; the stew should be thick, not watery.

6. 6

   Serve the efo riro straight away with the rice, and cool any leftover rice quickly.