EFO RIRO WITH KALE AND WHITEFISH
When Kemi Seriki, a home cook in NYC, taught us how to make this Nigerian dish of stewed greens, she packed a week's worth of spices into the pot-some traditional, some less so. We pared the ingredients but kept the essence of Seriki's stew: the bold chile heat, pleasant funk of fermented locust beans, and dried shrimp of her native Nigeria and the new world flavors like Old Bay she uses in her cooking today.
Provided by Kemi Seriki
Yield 6-8 servings
Number Of Ingredients 19
Steps:
- Purée onion, tomatoes, bell pepper, chile, and garlic in a blender, adding up to ¼ cup water as needed, until smooth. Set purée aside.
- 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.
- 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 ¼" 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.
- 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.
- Serve with yams or rice alongside.
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