Efo-Riro with a Twist

Ingredients

• 2 tablespoons (30ml) palm oil 2 tablespoons (30ml) palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 1 teaspoon (5g) cumin powder 1 teaspoon (5g) cumin powder
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 pound (450g) spinach, chopped 1 pound (450g) spinach, chopped
• 1 pound (450g) kale, chopped 1 pound (450g) kale, chopped
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat the palm oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
3. 3.
   Stir in the diced bell peppers, carrot, tomatoes, and scotch bonnet peppers. Cook for 5 minutes until the vegetables soften.
4. 4.
   Add the cumin powder, paprika, dried thyme, and salt to the pot. Stir well to combine the spices with the vegetables.
5. 5.
   Add the chopped spinach and kale to the pot, along with the vegetable broth. Stir everything together.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for 15-20 minutes, or until the greens are tender and wilted.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Efo-Riro hot with your choice of accompaniments.

Treat your ingredients with care...

• Palm oil — Use sustainably sourced palm oil for an authentic flavor and vibrant red color.
• Scotch bonnet peppers — Adjust the amount of peppers according to your spice preference. Be cautious as they are very hot.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the stew.
• Serve Efo-Riro with a side of pounded yam, eba, or rice for a complete meal.
• If you prefer a milder version, remove the seeds from the scotch bonnet peppers before chopping.

Serving advice

Serve the Efo-Riro hot in a bowl or on a plate, accompanied by your choice of side dish.

Presentation advice

Garnish the Efo-Riro with a sprinkle of chopped fresh cilantro or parsley for a pop of color.