Entree: Nigeria – Nigerian Party Food – Efo Riro with Amala (Spicy Yoruba tomato-and-leafy-green stew served with amala, a yam-flour swallow)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 1 lb (450 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked catfish, deboned and flaked
- 6 oz (170 g) assorted smoked or dried fish (e.g., stockfish), rehydrated and shredded
- 3 tbsp (45 ml) red palm oil
- 1/4 cup (60 ml) vegetable oil
- 6 large ripe tomatoes, blended (about 24 oz / 700 g)
- 3 red bell peppers, seeded and blended (about 12 oz / 340 g)
- 3 scotch bonnet or habanero peppers, blended (adjust to heat preference)
- 2 medium onions, one blended with peppers and one sliced (about 10 oz / 280 g total)
- 1/4 cup (30 g) ground crayfish
- 2 tbsp (30 g) tomato paste
- 2 tsp (8 g) bouillon powder or 2 bouillon cubes (optional)
- 1 tsp (6 g) ground crayfish (if extra smokiness desired)
- 1 tsp (5 g) ground crayfish — NOTE: duplicate removed; keep single above (omit this line)
- 1 tsp (5 g) ground white pepper
- 1 tsp (2 g) ground iru (locust beans) or 1 tbsp (15 g) iru, chopped (optional)
- 1 lb (450 g) fresh spinach or ugu (fluted pumpkin) leaves, washed and roughly chopped
- Salt to taste
- For Amala:
  - 2 cups (240 g) yam flour (elubo)
  - 2 1/2 cups (600 ml) boiling water plus additional as needed
- Garnish:
  - 1 small red onion, thinly sliced
  - Fresh chopped habanero or green pepper (optional)

Instructions

1. Prepare proteins: In a pot, brown the stewing beef in a little oil, add sliced onion, cover with water, season with a little salt and bouillon, and simmer until very tender, about 45–60 minutes; reserve the cooking stock. If using quicker method, simmer in pressure cooker 25–30 minutes until tender.
2. While beef cooks, blend the tomatoes, red bell peppers, scotch bonnet, and one onion into a smooth sauce. Set aside.
3. In a large skillet or heavy pot, heat the palm oil until shimmering but not smoking. Fry the reserved sliced onion until translucent and slightly golden.
4. Add the blended pepper-tomato mixture and tomato paste to the oil. Fry on medium heat, stirring frequently, until the sauce reduces and the raw tomato smell cooks off and oil begins to separate, about 20–30 minutes. Add a little reserved beef stock if it sticks.
5. Stir in ground crayfish, iru if using, white pepper, and bouillon if desired. Add the cooked beef (with some shredded pieces), smoked catfish, and shredded dried fish to the sauce. Pour in about 1–2 cups (240–480 ml) of reserved stock to reach a thick stew consistency. Simmer 10–15 minutes to meld flavors.
6. Add the chopped spinach or ugu leaves in batches, stirring until wilted and evenly incorporated. Cook an additional 5–10 minutes; adjust salt and heat. The stew should be richly colored, slightly oily on top, and thick enough to hold meat pieces.
7. Make the amala: bring 2 1/2 cups (600 ml) boiling water to a simmer in a heavy saucepan. Reduce heat to low and gradually sprinkle in the yam flour, stirring constantly with a wooden spoon or spatula to avoid lumps. Cook and stir until the mixture forms a smooth, pliable dough and pulls away from the sides, about 5–8 minutes. Cover and keep warm.
8. Serve: shape amala into portions and present with generous ladles of efo riro. Garnish with thinly sliced red onion and additional peppers if desired.