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Oat fufu with kale riro recipe

A bowl of kale riro, a spiced stew made with prawns, kale and peppers, served with a portion of fufu

Prep time
15 mins

Cooking time
45 mins

Effort
Medium effort

Serves
4

Riro

  • 400g tinned chopped tomatoes
  • 1 teaspoon hot pepper powder
  • 170g red onion, diced
  • 1 teaspoon curry powder
  • 1 low-salt seasoning cube (5g)
  • 70g garden egg (white aubergine), chopped
  • 100g yellow bell pepper, deseeded and chopped
  • 100g red bell pepper, deseeded and chopped
  • 25g locust beans (also called iru, dawa-dawa or ogiri)
  • 200g peeled prawns
  • 150g kale, washed and chopped
  • 20g dried crayfish 

Fufu

  • 250g porridge oats
  • 300ml cold water
  • 200ml boiling water
Nutritional information

Nutritional analysis, per adult portion (¼ recipe)

  • 1,953kJ / 465kcal
  • 28.6g protein
  • 58.1g carbohydrate, of which 9.8g sugars
  • 10.8g fat, of which 0.8g saturates
  • 12g fibre
  • 0.2g salt

1

Add the chopped tomatoes, hot pepper, onion, curry powder and crumbled seasoning cube to a medium-sized pot. Cook on medium heat, stirring continuously for 5 minutes.

2

Stir in the garden egg, yellow and red peppers, and locust beans. Cover and cook for a further 8 to 10 minutes on medium heat.

3

Add the prawns and kale, and sprinkle in the dried crayfish. Stir well to combine all the ingredients, then cover and allow to steam on low heat for 7 minutes.

For a vegetarian version, swap out the crayfish and prawns for vegetables like mushrooms and okro. If you want a more traditional taste, add bitter leaf.

4

To make the fufu, add the porridge oats and cold water to a food blender. Allow to soak for a minute or so and then blend until smooth. If you like a more coarse texture, blend for less time.

5

Pour the mixture into a non-stick pot and cook on medium heat, stirring continuously until it starts to thicken. Once the oats become more solid and dough-like, stir more forcefully, pounding the mixture for 3 to 4 minutes, until it becomes thick and stretchy. The mixture can burn easily, so don't take your eye off it!

6

Lower the heat and use the wooden spoon to create 4 or 5 wells in the mixture. Add 150 to 200ml of boiling water, then cover the pot and allow to "cook" on low heat for 5 minutes. 

7

Carry on mixing for another 3 to 4 minutes using a pounding motion until you have a soft, sticky "dough". Remove from the heat, divide into portions and serve with the kale riro.