Efo Riro (Stewed Amaranth Greens) Recipe (2024)

Nice recipe, but I'd probably use a quarter of the habanero. Continued daily capsaicin contact depletes sensory nerves of Substance P , the neurotransmitter that signals pain and noxious heat: this makes capsaicin useful for neuralgic pain. But until you get tolerant (as Nigerians presumably do), habanero at this strength will get you on the way in and the way out. (As one who keeps homemade habanero sauce around. I speak from experience.)

The common weed called Lamb’s Quarters, which is easily found along roadsides, in gardens and in any disturbed soil, is a very tasty member of the amaranth family.

I cook this in a vegetarian version without the crayfish and the smoked fish and it works just as well.

I live in Hawai‘i, far from African groceries. Substituted collards for amaranth leaves and miso paste for the fermented beans. This is a super delicious dish and I would absolutely make this again. But it took me 3 hours to make it, not one hour.

I think you are completely wrong. People who aren't used to habs will run screaming, and suffer digestive distress the next day.

last year I made obe ata as one of the ingredients in Jollof Rice. I never got around to finishing the dish because I found multiple uses of the obe ata as a complement to other dishes. I really like the taste and the texture. I'll try to complete Efo Riro this time.

Omg. This is so good! My modifications-use twice as much of the sauce vs. Amaranth (which I pulled as weeds from my garden!) Used poblano, fish sauce - no fish itself, sauce was enough. At the end added a handful of garbanzo beans. Served over rice. Will make again and again!

I’m making this with collards. I definitely removed the seeds and pith from the habanero and the sauce tastes spicy but not overly. I’m wondering though if it needs to reduce more, 20 mins didn’t do it. I’ll report back!

Delicious! I also have made these with collards & substituted miso for other flavorings. Its great every time.

Be sure to remove the seeds and white pith from the habanero, for flavor with much less heat- though there will still be heat.

I made this vegetarian by omitting the seafood and adding tofu as the main protein. Also added in mustard greens and kale to the amaranth greens. Used Chinese fermented black bean sauce. Used homemade veg broth with seaweed, mushrooms and onion. Omitted the habanero since didn't have it and added a small can of hatch chiles and cayenne. Not as spicy as I'd like but still very delicious! Will definitely experiment with this tasty recipe.

I live in Hawai‘i, far from African groceries. Substituted collards for amaranth leaves and miso paste for the fermented beans. This is a super delicious dish and I would absolutely make this again. But it took me 3 hours to make it, not one hour.

Amaranth is usually available at Asian grocery stores. I can find it always at H-mart. I only know it in Vietnamese, "rau dền". Very delicious type of leaves and very distinct from spinach and collards. If you can get it, please try it.

Can Amaranth greens also be called machicha? I buy machicha at my farmer’s market and love it. I believe the growers are Congolese

I cook this in a vegetarian version without the crayfish and the smoked fish and it works just as well.

could you make this with cassava leaves for the greens?

Spinach for me is lighter but wilts too quickly with a lot of liquid. As a native southerner, my rec is to try collards or kale for more body to the greens.

What can you use the substitute the dried shrimp if you are allergic?

I made it with one full habanero but removed the seeds. It was a flavorful but not too hot.

Do I need to cook the fish before adding it in the last step?