Efo Riro With Kale and Whitefish

Ingredients

• •1 medium onion
• •3 whole plum tomatoes
• •1 whole red bell pepper
• •1 whole Scotch bonnet chile
• •4 cloves garlic
• •2 Tbsp dried bitter leaf
• •4 fillets tilapia fillets
• •4 tsp Old Bay seasoning
• •1 cup vegetable oil
• •2 Tbsp extra-virgin olive oil
• •2 Tbsp tomato paste
• •2 tsp dried thyme
• •1½ tsp garam masala
• •½ tsp ground turmeric
• •1 cube Maggi bouillon
• •3 Tbsp dried shrimp
• •4 tsp powdered irú
• •1 lb kale
• •1 serving steamed puna yams or rice

Cooking Instructions

1. 1.

   Purée onion, tomatoes, bell pepper, chile, and garlic in a blender, adding up to 1/4 cup water as needed, until smooth. Set purée aside.

   5 min

2. 2.

   Place bitter leaf in a small bowl and pour in hot water to cover. Let sit until softened, about 10 minutes. Drain and finely chop.

   10 min

3. 3.

   Meanwhile, toss fish with Old Bay seasoning in a large bowl to evenly coat. Pour vegetable oil into a large deep saucepan or medium Dutch oven to come 1/4" up sides and heat over medium-high until shimmering. Working in batches, arrange fish in a single layer and fry, turning halfway through, until golden, 6-8 minutes. Using a slotted spoon, transfer to paper towels to drain.

   15 min

4. 4.

   Pour oil out from pan and wipe out. Heat olive oil in same saucepan over medium-high. Add tomato paste, thyme, garam masala, and turmeric. Cook, stirring, until spices are fragrant and tomato paste is slightly darkened in color, about 1 minute. Stir in reserved purée, scraping up any browned bits, then add bitter leaf, shrimp cube, dried shrimp, and irú. Bring to a boil. Reduce heat so stew is at a simmer and add kale by the handful, stir to wilt slightly before adding more. Once all of the kale has been added, cook (without stirring) until tender, about 5 minutes. Gently fold in fried fish, being careful not to break up too much.

   20 min

5. 5.

   Serve with yams or rice alongside.

   2 min