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Nigerian Light Efo Riro with Mackerel and Spinach

A lighter take on Nigerian efo riro—pepper-tomato sauce, flaked mackerel, and spinach, with oil and salt scaled back.

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped, divided
  • 2 red bell peppers chopped
  • 1 tomato chopped
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 0.5 scotch bonnet pepper minced, optional
  • 8 oz fresh mackerel fillet or canned in water, drained, flaked
  • 6 cups fresh spinach washed and chopped
  • 0.5 tsp black pepper to taste

Instructions

  1. Blend bell peppers, tomato, and half the onion into a coarse purée; set aside.
  2. Heat olive oil in a pot over medium heat; sauté remaining onion, garlic, ginger, and scotch bonnet 2-3 minutes until fragrant.
  3. Pour in the pepper-tomato purée and simmer uncovered 15 minutes, stirring occasionally, until reduced and deepened in color.
  4. Add mackerel and simmer gently 5 minutes.
  5. Fold in spinach in batches, stirring until just wilted, 2-3 minutes. Season with black pepper and serve warm with a whole grain side.