Kale Efo Recipe: When You’re “In The Abroad” and Native Food Calleth

Ingredients

• 1 bunch of fresh Kale (substitute with efo tete/ugwu)
• 3 tablespoons tomato puree
• 1/2 onion diced
• 1/2 cup chicken stock
• 3 tablespoons olive oil or coconut oil
• 1 maggi cube* (optional)
• ½ teaspoon curry
• ½ teaspoon thyme
• ½ teaspoon Cameroon pepper
• Salt to taste

Instructions

1. In a large pan, add the olive or coconut oil.
2. Once hot, add the diced onions and sweat for 5 minutes or until it is see through. Add the tomato puree and fry.
3. Fry the tomato puree in the oil for approximately 10 minutes to get out the sour taste.
4. Add all the seasoning (curry, maggi, thyme, Cameroon pepper and salt) stir till thoroughly combined.
5. Add the chicken stock and stir into the rest of the mixture.
6. Add the chopped kale and stir till it is fully wilted but not overcooked about 3 minutes.
7. Stir until thoroughly combined.