Wednesday, 30 November 2016

A contemporary 'vegetable stew' (efo), made with leafy greens

Hi all,

Thanks for all your viewings of this blog, it is not taken for granted.

We hope we to remain relevant to you and your interests, as far as African and Caribbean dishes in the diaspora are concerned.
Let us know if we are missing some treasured meal, cooking or presentation technique that you believe we should know about. Leave us a comment or link in the box below or email us directly.

To those who are out to try new dishes from other countries, you are most welcome. 😊.

Today I would like to introduce a vegetable stew recipe from which can be tweaked to match whatever country you come from. 

Essentially, it is a 'stir fry' of leafy greens, eg Spinach, Kale or callaloo in heated palm oil with cooked tender pieces of meat or fish.

The choice of spices used in cooking as well as type of meat/fish, largely influences the taste of the vegetable (efo) stew. (Some variations are included at the bottom of the linked page)

The final blend of greens, meat/fish and palm oil makes a suitable escort for boiled potatoes, boiled yam, rice, pasta, plantain or can be consumed with a supple mould of cornmeal flour, oat flour or yam flour etc. 
It is best eaten freshly made but can be stored in the freezer and warmed in small portions when needed.

For possible UK suppliers of African and Caribbean spices check: or

Meanwhile, check out this 'presentation' making the rounds;
                              of 'vegetable stew' with a Garri mould, also known as Eba.
                                                        What a show! 😀

Enjoy your meal & hope to hear from you soon.

Fally Jay for The Food Hut.

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