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Pounded Yam & Efo Riro

Name: Pounded Yam & Efo Riro
Total time: 1h 15m
Yield: 4 servings
Cuisine: Nigeria
Ingredients: 1 kg white yam, peeled and cubed; 500g spinach or ugu, chopped; 1/3 cup palm oil; 3 red bell peppers + 2 scotch bonnets, blended with 1 onion; 200g assorted beef, pre-boiled; 150g smoked fish; 2 tbsp ground crayfish; 1 tbsp locust beans (iru); 2 stock cubes, salt

Silky pounded yam paired with efo riro — a vibrant Yoruba spinach stew built on palm oil, peppers and assorted proteins.

1h 15m 4 servings Medium

Ingredients

• 1 kg white yam, peeled and cubed
• 500g spinach or ugu, chopped
• 1/3 cup palm oil
• 3 red bell peppers + 2 scotch bonnets, blended with 1 onion
• 200g assorted beef, pre-boiled
• 150g smoked fish
• 2 tbsp ground crayfish
• 1 tbsp locust beans (iru)
• 2 stock cubes, salt

Method

Step 1 of 520%

Boil yam in salted water 20 minutes until very tender. Pound or blitz hot with a splash of cooking water until smooth and stretchy.

Swipe left/right to change step

1
Boil yam in salted water 20 minutes until very tender. Pound or blitz hot with a splash of cooking water until smooth and stretchy.
2
Reduce blended pepper in a dry pot for 8 minutes.
3
Heat palm oil, add reduced pepper and fry 5 minutes until oil floats.
4
Stir in crayfish, locust beans, stock cubes, meats and fish. Simmer 10 minutes.
5
Fold in spinach, cook 2 minutes — do not overcook. Serve hot with pounded yam.