Being of Nigerian heritage, I’m lucky enough to have been exposed to some truly incredible life-changing dishes. As much as I love my Nigerian food, I don’t love how long it often takes to prepare. So, I’ve set a mission for myself to recreate some of my favourite Nigerian dishes quickly and easily. I often think that it’s such a shame that more people don’t know about our food so I’m making it my business to spread the word and get people excited about Nigerian food and Nigerian-inspired recipes!
In this new series “Nigerian Food Made Easy” I’ll feature Nigerian and Nigerian-inspired recipes. First up, efo (eh-foh). I’d describe efo as sautéed spinach with an assortment of meats, cooked in a spicy tomato or pepper sauce. Nigerians, please feel free to comment below if my description hasn’t quite done the dish justice!
My favourite way to eat efo is with rice. Depending on how healthy and/or new-age I’m feeling, I might even have efo on the side of quinoa – it’s pretty damn good too. Don’t knock it ’til you’ve tried it!
Today, I’ve opted for a seafood efo with white rice. You should be able to find all of the ingredients I’ve used at your local supermarket so you have no excuse not to try it!
- Baby Spinach - one medium sized bag (preferably washed and ready to eat)
- 500g/ml Passata
- Seafood Selection - one pack (mine was 230g)
- Cooked/Smoked Mackerel Fillets (I used 1½ fillets but you could add more or less)
- Palm Oil
- 1 Brown Onion
- Chillies (type and amount optional)
- 1 Maggi Cube (you could add more for taste)
- Salt (Himalayan Pink)
- Put a wok on medium heat.
- Add about two table spoons of palm oil to the wok - allow to heat for about 90 seconds.
- Chop your onions and add to hot oil along with your chillies - sauté for a few minutes until onions start to appear translucent.
- Pour passata into the wok - 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.
- In a separate pan, heat one table spoon of palm oil on medium heat.
- 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 and the passata has had sufficient time to absorb flavours of mackerel, maggi, onions and chilli, combine the two. Stir thoroughly to combine and allow to simmer for some minutes.
- Add spinach leaves to the passata and seafood mixture on a medium low heat wok - stir gently and continuously to ensure it's properly combined. The heat will make the spinach leaves wilt. Once the leaves are wilted and properly combined, remove from heat and serve with freshly boiled rice or quinoa cooked in chicken stock. Yum!
If you don’t fancy seafood, you could always supplement seafood with any meat of your choosing, the varieties are endless! If you get a chance to try this recipe, or have your own version of a quick and easy efo, I’d love to hear/see how it turned out! You can find me on Instagram, Pinterest, Facebook and Twitter, share your creation using the hashtag #chinnyskitchen.
Thanks for stopping by! x