1 large red bell pepper, seeded, and roughly chopped
1 Scotch bonnet pepper, seeded, and roughly chopped
2 medium tomatoes, roughly chopped
2 small yellow onions, roughly chopped
1/4 cup organic palm oil (available at Whole Foods, Harris Teeter, or online)
1 lb. smoked fish fillet, preferably catfish, chopped or shredded
2½ lbs. dark meat smoked turkey, chopped, (available online; dried shrimp can be ground and substituted)
1/4 cup ground dried smoked crayfish (available online; dried shrimp can be ground and substituted)
1/4 cup ground dried fermented locust beans, optional (available online)
1/4 tsp. minced black garlic
1/4 cup water
1 Tbs. granulated chicken bouillon powder
1½ lbs. spinach, chopped and blanched or
16 oz. chopped frozen spinach, thawed and water squeezed out with a towel
Working in batches if necessary, process the peppers, tomatoes, and onions in a food processor until pureed.
Heat the oil in a large skillet over medium heat. Add the smoked fish, smoked turkey, ground crayfish, locust beans, and black garlic. Stir to combine and cook for five minutes. Add the pureed pepper mixture to the pan and cook for 20 minutes, stirring occasionally. Stir in the water and bouillon powder and cook for about 10 minutes, or until the oil rises to the surface. Stir in the spinach, add salt to taste, and cook for five minutes. Serve hot over basmati rice or grits.
The efo riro can be made one or two days ahead, cooled to room temperature, covered, and refrigerated. It can be frozen for up to two weeks.