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Seafood Efo Riro

Chinny Okolidoh from United Kingdom

Serves
3
Preparation
5 minutes
Cooks in
20 minutes
Country of origin
Nigeria

I was born and raised in London to Nigerian parents at a time where being any type of African wasn’t considered “cool”. Many times, sadly, instead of embracing my culture, I shied away from it. In a bid to cultivate patriotism and cultural appreciation, my mother encouraged me to visit Nigeria and see first hand why Nigerians are considered the happiest people in the world. Apprehensive but intrigued, I flew six hours from London to Lagos. On arrival, I was enthusiastically greeted by Mr Latundé, my Aunt’s oh-so-charismatic driver. He barely spoke a word of English but decided on our first encounter that my nickname was to be “agrik goloba”. I didn’t know what it meant but I appreciated the friendly gesture. We arrived at my Aunt’s house where grandparents, cousins and family friends kindly gathered to embrace me – each one commenting on my slender physique and how it needed to be put right by fattening me up (subtlety isn’t a Nigerian trait!) Funnily (or annoyingly – I’m yet to decide), I later discovered that my new nickname meant meatless chicken. Of all the people that tried to feed me, my grandmother was especially determined – vowing to send me home two sizes bigger (a prospect I wasn’t particularly thrilled about). She invited me to dinner at her home. Knowing that I am a fan of seafood, she prepared a delectable dish comprising mussels, squid, prawns and fish in a spicy tomato sauce with sautéed spinach – she called it efo riro (eh-foh ree-ro). Up until then, I was still trying to figure out what made Nigerians the happiest people in the world – after the first taste of efo riro, it suddenly dawned on me! Initially, I wasn’t too thrilled about the prospect of going up any dress sizes but for efo riro, it was totally worth it! I ate a lot of rice and efo riro on my trip, rejoined the gym when I got back and, much to my mother’s delight, discovered an appreciation for having such a rich and warm culture with such incredible food!

Ingredients

  • 250g Spinach
  • 500g Passata
  • 100g Uncooked Prawns
  • 100g Uncooked Mussels
  • 100g Uncooked Squid
  • 150g Smoked Mackerel (1 1/2 fillets)
  • 3 Tablespoons Palm Oil
  • 1 Medium Brown Onion
  • 1 Small Chilli (Piri Piri or Scotch Bonnet)
  • 1 Maggi Cube
  • Pinch of Salt
  • Pinch of Pepper

Method

  • Put a wok on medium heat
  • Put two table spoons of palm oil into the wok – allow to heat for about 90 seconds
  • Chop onions and chillies and add to hot oil in the wok
  • Sauté onions and chillies for a few minutes until onions start to appear translucent
  • Pour passata into the wok over onions and chillies – add salt, pepper and maggi to taste
  • Remove skin from mackerel fillet and roughly tear and add to passata. Turn heat to medium low and allow to simmer for ten minutes
  • In a separate pan, heat one table spoon of palm oil on medium heat – allow to heat for 90 seconds
  • Add chillies and seafood selection to pan when oil is hot
  • Stir fry the seafood until golden-brown/well cooked
  • Water may be released from the seafood, to remove excess, turn the heat up to high to promote evaporation to ensure no flavour is lost
  • Once the seafood is ready combine with the passata and allow to simmer for five minutes
  • Add spinach leaves to the passata and seafood mixture (over medium low heat)
  • Stir gently and continuously to ensure it’s properly combined – the heat will make the spinach leaves wilt – allow to simmer for five minutes
  • Serve with boiled rice or pounded yam – most importantly, enjoy!

Efo-of-Life
Efo-of-Life-2
Efo-of-Life-3


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