EFO RIRO – SPINACH STEW

Ingredients

• 1 kg Silverbeet chopped
• 500 gm cooked Snapper
• 500 gm Small Prawns
• 2 Roma Tomatoes
• 1 Red Capsicum
• 120 gm Spanish Onion
• 2 Habaneros
• 2 Garlic cloves
• 60 ml Annatto oil
• 3 tbls gnd dried Shrimp
•  2 gm Salt

Method

1. Blend half of the Spanish Onion, with the Tomatoes, Capsicum, Garlic, and Chillies. Chop the other half of the Onion.
2. In a deep pan, heat the Oil and saute Onions over medium heat until golden brown.
3. Add the blended Tomato mix, and allow to cook over medium heat for about 30 mins. Stir occasionally to avoid the mix from burning.
4. After 30 mins, the sauce should be significantly reduced, at this point season it with powdered dry Shrimp and Salt to taste.
5. Add the Fresh Prawns to the sauce, then add the Silverbeet. At this stage, the Silverbeet may look too much, but allow to sit in the pot for about 1 min.
6. Gently stir the stew and the Silverbeet until the Silverbeet is wilted till about half the its original volume.
7. Adjust the seasoning with salt to taste if necessary. Add the Fish to the sauce at this point, stirred and served.
8. This stew is best served warm and freshly cooked.