Efo Riro With Kale and Whitefish

Directions

1. 1.

   Purée onion, tomatoes, bell pepper, chile, and garlic in a blender, adding up to ¼ cup water as needed, until smooth. Set purée aside.

2. 2.

   Place bitter leaf in a small bowl and pour in hot water to cover. Let sit until softened, about 10 minutes. Drain and finely chop.

3. 3.

   Meanwhile, toss fish with Old Bay seasoning in a large bowl to evenly coat. Pour vegetable oil into a large deep saucepan or medium Dutch oven to come ¼" up sides and heat over medium-high until shimmering. Working in batches, arrange fish in a single layer and fry, turning halfway through, until golden, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain.

4. 4.

   Pour oil out from pan and wipe out. Heat olive oil in same saucepan over medium-high. Add tomato paste, thyme, garam masala, and turmeric. Cook, stirring, until spices are fragrant and tomato paste is slightly darkened in color, about 1 minute. Stir in reserved purée, scraping up any browned bits, then add bitter leaf, shrimp cube, dried shrimp, and irú. Bring to a boil. Reduce heat so stew is at a simmer and add kale by the handful, stir to wilt slightly before adding more. Once all of the kale has been added, cook (without stirring) until tender, about 5 minutes. Gently fold in fried fish, being careful not to break up too much.

5. 5.

   Serve with yams or rice alongside.