Kale and Whitefish
Greens are an important part of Nigerian cuisine. Efo riro is a classic dish of kale stewed in a spicy tomato/red pepper sauce with pieces of whitefish. You will want to use a firm fleshed fish, so I recommend tilapia, swai, catfish, or snapper. This dish is even hearty enough that it could be eaten vegan without the fish or dried shrimp. Efo riro is best served with boiled yams or steamed basmati rice.
Equipment
- blender
Ingredients
- 1 medium onion chopped
- 1 red bell pepper seeded and chopped
- 3 roma tomatoes chopped
- 4 garlic cloves
- 1 habanero
- 2 tbsp dried bitter leaf
- 1 1/2 lbs white fish fillets tilapia, swai, catfish, or snapper
- 1 tbsp creole seasoning
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp thyme
- 1 1/2 tsp garam masala
- 1/2 tsp ground turmeric
- 1 maggi bouillon cube
- 3 tbsp dried shrimp
- 4 tsp powdered locust bean
- 2 bunches kale rib removed; washed; chopped into 2” pieces
Instructions
- Place the onion, tomatoes, red bell pepper, garlic, and habanero in a blender.
- Purée until smooth. Set aside.
- Rehydrate the dried bitter leaf in a bowl of water for 10 minutes. Squeeze out the water and chop. Set aside.
- Preheat the oven to 400 degrees. Season your fish with creole seasoning. Place on a rack on a baking sheet lined in in foil.
- Bake for 15 minutes. Cut into 2” pieces. Set aside.
- Heat up 2 tbsp of olive oil in a large sauté pan over medium heat. Sauté the tomato paste, turmeric, thyme, and garam masala for 1 minute.
- Pour in the reserved purée, bitter leaf, powdered locust bean, dried shrimp, and maggi bouillon cube. Bring to a boil.
- Reduce the heat to medium low. Slowly incorporate a handful of kale in at a time.
- Once all the kale is mixed in, simmer for 5 minutes without stirring.
- Add in the chunks of fish. Cook for 3 minutes.
