Efo Amunututu (Nigerian Malabar Spinach Soup)
Efo amunututu is a Nigerian soup built around Malabar spinach, a leafy green that goes into the pot at the very end. Because the leaves cook for only 2 minutes, they stay tender and keep their color against the red palm oil base. The stock draws its depth from several savory ingredients: boiled meat, ground crayfish, iru, ponmo and dryfish. Serve it with a swallow or plain rice.
Instructions
Rinse the meat and cut it into pieces. Put it in a pot with water and boil it, seasoning with onions, garlic, ginger and salt if you like. When the meat is cooked, set aside both the meat and its stock.
Heat some palm oil in a clean pot. Add the blended chile paste, the boiled meat, the reserved stock, the ground crayfish, the iru and the ponmo.
Let the pot cook for about 15 minutes so the flavors come together in the stock.
Rinse the dryfish and break it into smaller pieces. Add it to the pot and cook for 2 minutes.
Stir in the rinsed, chopped amunututu and cook for 2 minutes more, just until the leaves have wilted into the soup.
Serve hot with your choice of swallow or with rice.
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