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  • Recipe

Efo Riro Kale Stew

Efo Riro Kale Stew

Ingredients

  • 2 T
    Olive Oil or Light Vegetable Oil
  • 1 ea.
    Yellow Onion, coarsely chopped
  • 1 T
    Ginger, peeled and chopped
  • 1 T
    Garlic, chopped
  • 3 c
    Yuca, peeled and cubed
  • 2 quarts
    Vegetable Stock
  • 2 c
    Packed Moringa Leaves or Fresh Spinach or 5 tablespoons, Moringa Powder
  • 1 bunch
    Kale, trimmed and coarsely chopped
  • 2 T
    Cilantro, chopped
  • 2 T
    Red Palm Oil, optional
  • Hibiscus-Chile Salt, recipe follows
  • Salt and Freshly Ground Black Pepper
  • Juice of 2 limes

Preparation

Heat olive oil in a large pot over medium-high heat. Add onions, ginger. Cool for 2 to 3 minutes, stirring constantly until soft but not browned. Add the yuca and stock, and bring to a boil. Reduce the heat to a simmer, and cook gently for 10 to 15 minutes until the yuca is soft.

Add the moringa and kale. Season with salt and pepper; simmer for 5 to 10 minutes until kale softens. Add water to adjust viscosity. Serve hot with a few dots of red palm oil and hibiscus-chile salt, if desired.

To make hibiscus-chile salt: Combine ½ cup of flaky sea salt, 1 teaspoon of coarsely ground red hibiscus flowers, ½ teaspoon of paprika and ½ teaspoon of chile flakes.

Adapted from “Senegal: Modern Senegalese Recipes from the Source to the Bowl,” by Pierre Thiam, LakeIsle Press.

Executive Chef/Owner Pierre Thiam / Teranga, New York City