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Efo Riro with Smoked Turkey and Assorted Peppers

Yoruba spinach stew built on a slow-cooked tomato-pepper base with shredded smoked turkey and crayfish.

Ingredients

  • 500 g fresh spinach, washed and chopped or frozen, thawed
  • 300 g smoked turkey, skin removed, shredded
  • 3 tomatoes, blended
  • 2 red bell peppers, blended
  • 1 scotch bonnet pepper, blended to taste
  • 1 onion, diced
  • 2 tbsp olive oil
  • 1 tbsp ground crayfish
  • 1 cup low-sodium chicken broth
  • to taste salt

Instructions

  1. Heat olive oil in a pot and sauté onion until translucent.
  2. Add the blended tomato-pepper mixture and cook uncovered for 15 minutes until reduced and no longer watery.
  3. Stir in the shredded smoked turkey and crayfish, and simmer for 8 minutes.
  4. Pour in the broth and bring to a simmer.
  5. Add the chopped spinach in batches, stirring until wilted, about 5 minutes.
  6. Season with salt, simmer 2 more minutes, and serve hot.