Efo riro with grilled fish

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 4 medium fillets tilapia or mackerel, cleaned
• 400 g efo shoko or spinach, washed and shredded
• 150 g ugu leaves, washed and shredded
• 4 medium tomatoes, washed and blended
• 1 red bell pepper, washed and blended
• 1 large onion, peeled and sliced
• 2 tbsp palm oil
• 1 tbsp ground crayfish, optional
• 1 lime, for the fish
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Rub the fish with lime juice and a little salt, and grill for 12–15 minutes, turning once, until the flesh is opaque and flakes apart with no translucent centre.
2. 2Step 2. Heat the palm oil in a wide pan and cook the onion for 4 minutes.
3. 3Step 3. Add the blended tomato and pepper and cook for 10 minutes until reduced and no longer sharp.
4. 4Step 4. Add the crayfish if using, then stir in the washed greens and cook for 3–4 minutes only.
5. 5Step 5. Season lightly and serve the efo riro with the grilled fish and a small portion of boiled yam, rice or eba.

Allergens for your selection

• Contains: Fish
• Contains: Crustaceans

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.