This is a dish I make often, and I'd like to share the recipe with you.
This tasty and healthy dish, which I make often, comes from Nigeria. It uses mature amaranth greens, which are called tete in the Yoruba language. The greens are also called Chinese spinach, and sometimes they are simply referred to as greens.
Some varieties of amaranth are tricolor, whereas others are completely green. All varieties, however, are known for their nutritional value, including high levels of vitamin K, calcium, manganese, magnesium, copper and zinc.
- 450 grams amaranth greens, cleaned and chopped
- 1 large onion, peeled and chopped
- 2 habanero or Scotch bonnet pepper, or any fresh pepper of your choice
- 2 large fresh tomatoes, sliced
- 1 tablespoon ground crayfish
- 4 tablespoons red palm oil, or any cooking oil of your choice
- 1/2 cup peeled shrimp (optional)
- 10 ounces wild-caught pollock fillets or smoked fish (or substitute beef or chicken)
- 1 small Knorr cube
- Salt to taste
- Heat the palm oil in a skillet or saucepan over medium heat.
- Add the chopped onions and pepper. Cook for 10-15 minutes, stirring until the onions and pepper are tender and slightly brown.
- Add the fresh tomatoes, shrimp and pollock fillets. Cover and cook for about 5-10 minutes.
- Add the amaranth greens and crayfish. Cover and leave to cook for about 5 minutes. Continue cooking and stirring for another 5 minutes. Add salt to taste.
- Turn off the heat when done, and serve with rice, plantains or yams for lunch or dinner. You can also serve it with semolina, amala, or pounded yam.
"Efo" means vegetable in the Yoruba language of Western Nigeria. Efo tete (amaranth greens) and efo shoko (plumed cockscomb) are popular vegetables used to prepare Yoruba soup or stew known as efo riro.