West African Inspired Efo-Riro Callaloo
A fusion soup using callaloo greens, palm oil, locust beans, and smoked fish.
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Ingredients
- 2 lbs Fresh Callaloo (or Spinach)
- 1/2 cup Red Palm Oil
- 1 cup Smoked Catfish (cleaned and deboned)
- 2 tablespoons Iru (Fermented Locust Beans)
- 3 whole Red Bell Peppers
- 2 whole Scotch Bonnet Peppers
- 1 large Red Onion
- 3 tablespoons Ground Crayfish
- 1 lb Beef Tripe or Shaki (boiled tender)(optional)
- 2 units Bouillon Cubes
- 1 teaspoon Salt
Instructions
- 1
Coarsely blend the red bell peppers, scotch bonnets, and half of the onion; boil the mixture in a pot until the liquid reduces by half to create a thick base.
- 2
Wash the callaloo greens thoroughly, chop them into bite-sized pieces, and blanch them in boiling water for 2 minutes before immediately draining and squeezing out excess moisture.
- 3
In a large pot, heat the palm oil on medium heat for 3 minutes (do not bleach it), then add the remaining sliced onions and the iru, sautéing until fragrant.
- 4
Pour the reduced pepper base into the pot with the oil and fry for about 10 minutes, stirring frequently until the oil starts to float on top.
- 5
Add the smoked catfish, pre-cooked tripe (if using), ground crayfish, and bouillon cubes to the sauce, simmering for 5 minutes to allow flavors to meld.
- 6
Fold in the blanched callaloo greens, ensuring they are well-coated with the pepper and oil mixture.
- 7
Adjust seasoning with salt if necessary and let the soup simmer on low heat for an additional 3 to 5 minutes.
- 8
Remove from heat immediately to prevent the greens from overcooking and serve hot with pounded yam or fufu.
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