This Nigerian beef and vegetable stew is the most delicious way to enjoy the greens



Why is it working

  • The abuse of the Greens first contributes to the soft, silky texture of the finished stew.
  • Using a combination of dried crabs, aromas, fermented locusts and unrefined palm oil, it gives depth and flavors.

There are hundreds of recipes in the Nigerian cuisine, which contains the main component of the Greens, and EFO Riro, which translates it as “mixed” or “mixed” greens from the yoruba, is a popular recipe that is also easy to prepare. It has fresh amaranth leaves, plum skills and smoky unrefined red palm oil, often ground crabs (smoking and/or dried shrimp powder, fermented nuts and seeds such as Locust beans (also known as Joruba) and ground red chile pepper.

Amaranth comes in many varieties. I like to use Cockscomb Amaranth for this food, also known as EFO Shoko, Lagos spinach or Celosia, which is native to West -Fricika. The diversity of Amaranth has green leaves (sometimes purple) and lively pink, purple and plum flowers. Steamed, the leaves become soft and silky, and the taste is sweet and mild, similar to spinach. Although there is no perfect substitute for Cockscomb Amaranth, a combination of equal parts (also known as Callaloo) is a leafy green that has similar taste to spinach and will work spinach (you can use all spinachs). In addition, if fresh greens are difficult to source, you can use frozen products in a pinch.

Serious meal / Maureen Celestine


EFO Riro is based on a handful of components that come together to create layered and complex flavors and textures. This specific recipe contains beef -baked roasted soft cubes but can use fresh seafood such as fish or shrimp, toasted mushrooms or smoked proteins such as catfishchicken or turkey instead. My greens are separately -because I find that the flavors of the roasted pass through, and I like the silky satin texture that the greens take. By comparison, I have found that if the greens are directly in the stew, the overall taste is more distinguished and vegetable, not the EFO riro.

Then there are onions that are gently baked in rich, unrefined palm oil until soft and sweet. The stew gets an additional aromatic depth from dried crabs, optional fermented locust beans and raw sliced ​​tomatoes. The puree of the raw onions, red pepper and tomato is poured into each of them, forming a tasteful cooking medium, which is naturally thickened by puree vegetable fibers. There are two forms of chile heat, fresh Scottish hood and dried Chile powder, which should always be set for taste and heat to filter. The last step in the addition of cooked beef and the added greens combines the stew. And that's all, EFO Riro is ready to enjoy white rice, EbaAnd lots of other things.

January 2023

This Nigerian beef and vegetable stew is the most delicious way to enjoy the greens


Cooking method
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To the beef:

  • 1/2 pound (226 g) bone-in or Boneless beefCut into 2 -inch pieces

  • 1 small red onion (about 3 ounce; 80 g), thinly sliced

  • 1 tablespoon ground crab (See the comment)

  • 1 teaspoon Diamond crystal kosher salt; For table salt, use half as much as volume or the same weight

  • 1/4 teaspoon Nigerian red dry pepper

For EFO Riro:

  • 2 pound (906 g) Fresh cockscomb amaranth or spinachWash the wells of any sand or granules (see comment)

  • 2 medium onion (8 1/2 ounce; 250 g), half -thinly sliced ​​and half -chopped, shared

  • 2 large plum tomatoes (10 1/2 ounce; 300 g total), drilled, half tomatoes slicely sliced ​​and the rest are roughly chopped, shared

  • 2 red pepper (14 ounce; 400 g total), dried, halved, branch and roughly chopped

  • 1/3 cup (80 ml) Unrefined red palm oilsuch as obiji

  • Kosher salt

  • 1 tablespoon ground crab (See the comment)

  • 1-2 teaspoon tail (also sold as fermented locust beans or dawadawa), optional (see comment)

  • 1/4-1 You are a fresh Scottish hood habanero pepperdried, inoculated (if necessary) and finely chopped

  • Nigerian red dry pepperto taste

  1. To the beef: In a medium container, combine beef, onion, cancer, salt, dry pepper and 3 cups (710 ml) water and boil. Lower heat to maintain cooking, cover and cook until beef is gentle, approx. 1 hour. Use a slotted spoon to remove the beef and move it to a medium heat -resistant bowl and set aside. Reserve set (about 1 cup; see comment).

    Serious meal / Maureen Celestine


  2. For EFO Riro: Make an ice bath in a large bowl. Cook the amaranth or spinach in a medium or large vessel in boiling water until gentle for 1-2 minutes. Immediately move to the prepared ice bath to cool.

    Serious meal / Maureen Celestine


  3. Set a fine mesh filter to a large bowl. Place the amaranth in the filter and press the excess moisture to remove; Discard the liquid. Transfer to Amaranth to a work surface and gently cut; Set aside.

    Serious meal / Maureen Celestine


  4. In a blender, roughly chopped onions, roughly chopped tomatoes, peppers and 1/2 cups (120 ml) reserved beef sets until thick coarse leave, 3-4 1 second pulses. Set aside.

    Serious meal / Maureen Celestine


  5. Wok either in a 10 -inch pan or pan heat the palm oil over low heat until smoking and fragrant, approx. 2 minutes. Add the sliced ​​onions, lightly season with salt and cook, often while stirring until the onions are softened but brown, approx. 3 minutes. Add sliced ​​tomatoes, ground crab and IRU (if used) and cook until the tomatoes are softened, but still holds their shape for 2-3 minutes. Stir in fresh pepper, a 1/4 teaspoon at a time until you reach the desired spice level. Continue cooking, often while mixing until pepper is slightly softened for 2-3 minutes.

    Serious meal / Maureen Celestine


  6. Add a reserved vegetable puree, increase heat to high and cook, occasionally mixed until hot, approx. 4 minutes. Add the maintained beef, reduce the heat to medium heat, partially cover and cook, often while stirring until the stew is slightly reduced and thickened, and the oil pools around the sides and on top of the pages. 10 minutes.

    Serious meal / Maureen Celestine


  7. Stir in the chopped amaranth, cover and cook until the greens are heated for 2-3 minutes. Season with salt and dry pepper to taste. (If you prefer a looser stew, add the reserved beef set in 1/4 cup steps to reach the desired consistency). Remove from the heat and let the flavors of approx. Develop for 10 minutes.

    Serious meal / Maureen Celestine


  8. To serve, share the stew between the heated bowls or serve in a family style in a large bowl. Serve EbaTo ContinueTo Nigerian beef stew or Obe atarice and cooked yams, sweet potato or plantainOr

    Serious meal / Maureen Celestine


Special equipment

Blender, wok or 10 -inch pan or sau

Note

The reserved beef set can also be used in other recipes that call for a set of beefs such as OgusOr

You can use other edible varieties from amaranth green or sweet potato leaves. Do not use baby spinach.

The ground crabs are made of small shrimp, which are often dried and smoked. Many westerns can find ground crabs and onlineOr

IRU (fermented locust beans) are available freshTo driedand Earth; You can use them interchangeably. You can find them in many Western -Furic shops and online.

Make-Head and Storage

The amaranth can be prepared prematurely by following steps 2 and 3 and frozen in airtight container for up to 2 days or 1 month. If you use frozen greens, add frozen greens in step 10 and cook until soft and heat, approx. 8 minutes.

The EFO Riro can be frozen in an airtight container for up to 3 days or up to 6 weeks (overnight in the refrigerator). Carefully heat up before serving.

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