Nigerian Spinach Stew with Tilapia (Efo Riro)

Instructions

1. 1

   Wash and coarsely chop 400g fresh spinach. Cut 400g tilapia fillets into 3 cm chunks and sprinkle with 2g of salt. Slice half of the red onion finely. Roughly chop the other half of the onion, 300g red bell peppers, and 1 scotch bonnet pepper. Set out a wide, heavy-bottomed pot.

2. 2

   Place the roughly chopped red onion, red bell peppers, and scotch bonnet pepper into a blender or food processor. Pulse 4 to 6 times until the mixture is coarse and chunky, never completely smooth. If the peppers catch, add 15 ml of warm vegetable broth to loosen.

3. 3

   Heat 60 ml red palm oil in the wide pot over medium heat for 2 minutes until hot and translucent, making sure it does not smoke. Add the finely sliced red onion and fry for 3 to 4 minutes, stirring constantly with a wooden spoon, until softened and lightly golden.

4. 4

   Pour the blended pepper sauce into the pot with the fried onions. Cook over medium heat for 8 to 10 minutes, stirring frequently so it does not stick, until the moisture evaporates and a shiny layer of red oil separates on top. Reduce heat slightly if it spatters.

5. 5

   Pour in 150 ml warm vegetable broth and add the remaining 3g salt. Gently place the tilapia chunks into the sauce in a single layer. Cover the pot with a tight lid and simmer over low heat for 5 to 6 minutes until the fish turns opaque white and flakes easily with a fork.

6. 6

   Uncover the pot and fold in the 400g chopped spinach gently with a wooden spoon, being careful not to break the fish. Cook uncovered over low heat for 2 to 3 minutes until the spinach wilts into a deep green stew. Serve immediately in deep bowls hot with steamed rice.