Efo Riro (Nigerian Stewed Greens)

1. For the Beef:In a medium pot, combine beef, onion, crayfish, salt, dry pepper, and 3 cups (710ml) water and bring to a boil. Lower heat to maintain a simmer, cover, and cook until beef is tender, about 1 hour. Using a slotted spoon, remove beef and transfer to a medium heatproof bowl and set aside. Reserve stock (you should have about 1 cup; see note).

2. For the Efo Riro:Prepare an ice bath in a large bowl. In a medium or large pot of salted boiling water, cook amaranth or spinach until tender, 1 to 2 minutes. Immediately transfer to prepared ice bath to cool.

3. Set a fine-mesh strainer over a large bowl. Transfer amaranth to strainer and squeeze to remove excess moisture; discard liquid. Transfer amaranth to a work surface and finely chop; set aside.

4. In a blender, pulse roughly chopped onion, roughly chopped tomatoes, bell peppers, and 1/2 cup (120ml) reserved beef stock until a thick coarse purée forms, 3 to 4 1-second pulses. Set aside.

5. In a wok or 10-inch skillet or sauté pan, heat palm oil over low heat until smoking and fragrant, about 2 minutes. Add sliced onion, season lightly with salt, and cook, stirring often, until onion is softened but not browned, about 3 minutes. Add sliced tomatoes, ground crayfish, and iru (if using), and cook until tomatoes are softened but still holding their shape, 2 to 3 minutes. Stir in fresh pepper, a 1/4 teaspoon at a time, until desired spice level is reached. Continue to cook, stirring often, until pepper has softened slightly, 2 to 3 minutes.

6. Add reserved vegetable purée, increase heat to high, and cook, stirring occasionally, until hot, about 4 minutes. Stir in reserved beef, reduce heat to medium heat, partially cover, and cook, stirring often, until stew is slightly reduced and thickened and oil pools around the sides and on top, about 10 minutes.

7. Stir in chopped amaranth, cover, and cook until greens are heated through, 2 to 3 minutes. Season with salt and dry pepper to taste. (If you prefer a looser stew, stir in reserved beef stock in 1/4 cup increments to reach desired consistency). Remove from heat and let stand to allow flavors to develop, about 10 minutes.

8. To serve, divide stew among warmed individual bowls or serve family-style in one large bowl. Serve witheba,fufu,Nigerian beef steworobe ata, rice, and boiled yams, sweet potatoes, orplantains.

Special Equipment

blender, wok or 10-inch skillet or sauté pan

Notes

The reserved beef stock can be used in other recipes that call for beef stock likeegusi soup.

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

Ground crayfish is made from small prawns that are often sun-dried and smoked. You can find ground crayfish in many West African stores andonline.

Iru (fermented locust beans) are availablefresh,dried, andground; you can use them interchangeably. You’ll find them in many West African stores and online.

Make-Ahead and Storage

苋属植物可以通过foll提前做好准备owing Steps 2 and 3 then refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. If using frozen greens, add frozen greens in Step 10 and cook until softened and heated through, about 8 minutes.

Efo riro can be refrigerated in an airtight container for up to 3 days or frozen for up to 6 weeks (thaw overnight in the refrigerator). Reheat gently before serving.