#217: E is for Efo Riro

An un-Expected connection at a Los Angeles pie contest, a red dirt road in España, and recipe for Efo Riro--an Excellent Nigerian vegan spinach stew from Nancy Mehagian's new cookbook.

Some years back I was teaching a series of pie making workshops in Santa Barbara and decided to take a day off and drive to Los Angeles to check out the KCRW Pie Contest created by Evan Kleiman. When I got to UCLA, where it is held, I was excited to see so many people and a plethora of pies. It truly is a major event for pie makers, pie eaters, and pie seekers…all three of which I write about in Art of the Pie. As you may recall, I do love to talk to people when I’m traveling

#205: Twenty-Four Hours in DC

and on pie contest day I met cookbook and memoir author Nancy Mehagian who has become such a lovely friend. (She’ll tell you a bit about our meeting as you read on.) When I read her book, Siren’s Feast, An Edible Odyssey, I was enthralled at the exciting life she has led. Without a doubt, she truly is a woman who follows her dreams no. matter. what.

One story, which Nancy considers “old news,” is when she lived in a finca down THE red dirt road Joni Mitchell sings about in “California” and which Joni composed on Nancy’s dulcimer!

Nancy Mehagian

So I bought me a ticket
I caught a plane to Spain
Went to a party down a red dirt road
There were lots of pretty people there
Reading Rolling Stone, reading Vogue
-from ”California”, by Joni Mitchell-

Nancy’s newest book, Super Natural Family International Cookbook was released recently so I asked if she might like to take part in our alphabet year. She said Yes! and is sharing a recipe with us that begins with E. I’ll let my dear friend take it away from here with her words and that recipe…and Nancy, I sure do look forward to your next Excellent adventures no matter where they take you!

From Nancy

Several years ago, don’t ask me how many, I signed up for our local L.A. NPR station’s Good Food Pie Contest. It was a bold move on my part because for the life of me I do not make a good pie crust. But I make a wicked good Moroccan B’stilla, which uses filo dough, so I went for it. My culinary memoir Siren’s Feast, An Edible Odyssey, had recently come out and I took one copy with me to gift to someone I might meet and really like. That person was Kate McDermott, who I was sitting by and had started a conversation with. I really liked her and later learned she is the Queen of Pie Making. She holds Pie Camps! That was it! The beginning of a delicious friendship. By the way, I did come home with a red ribbon in the savory category and I still don’t make a good pie crust. Lucky me, I know a master of that art.

RECIPE: EFO RIRO

from Super Natural Family International Cookbook by Nancy Mehagian

(Photo courtesy of Nancy Mehagian)

Efo Riro is a popular Nigerian vegan spinach stew, best served over rice. A Nigerian friend once told me that many people begin to put cayenne pepper on their babies’ tongues to get them used to the heat because cayenne is so indispensable to their health. You can certainly add cayenne to this recipe if you like the heat. 

Ingredients:

• 2 bunches of greens (spinach, chard or baby kale), washed and chopped

• 2 medium onions, chopped

• 2 red bell peppers, chopped

• 1 14-ounce can peeled Italian tomatoes 

• 8 ounces mushrooms,sliced

• 1/3 cup olive oil 

• 2 tablespoons curry powder

• 2 tablespoons Tamari soy sauce

• 1 14-ounce can garbanzo beans, drained

Directions:

1. Begin by making a coarse purée in the blender or food processor.  Use 1 chopped red bell pepper, 1 chopped onion and the 14 ounce can of tomatoes. Blend and put aside.

2. Next add the olive oil to your skillet and sauté the chopped onion.  When the onion starts to soften, add the bell pepper and continue to sauté.  Then stir in sliced mushrooms and sauté a few minutes longer.  

   

   (photo courtesy of Nancy Mehagian)

3. Now stir in the purée and cook on medium heat for 3 or 4 minutes while you continue stirring. Blend in the curry powder and soy sauce.  Add the garbanzo beans and finally the spinach or greens.  When the greens wilt your stew is done.

   

   EFO RIRO (photo courtesy Nancy Mehagian)

Note:  As with the greens, feel free to use any beans in your pantry. I use Tamari soy sauce to add umami to this dish because some ingredients used in Nigeria aren’t readily available here. 

More about Nancy
Nancy Mehagian opened the first vegetarian restaurant on the island of Ibiza. She has been involved with food and healing since the 70’s, maintaining an active massage therapy and Jin Shin Jyutsu practice in Los Angeles. She has taught gourmet cooking classes and has catered for celebrities. She has also taught at health conventions and has conducted healthy eating workshops and demonstrations at Whole Foods, community centers and schools.  

What I’m Reading and Cooking from, too!

Super Natural Family International Cookbook by Nancy Mehagian

Nancy’s recipes are very clear, use ingredients that are readily available, and…simply put…are delicious. The first one I tried from her book is Nancy’s Special Chicken Soup and it is absolutely delicious! I’ve made it three times now and it’s safe to say that it is going into regular rotation at my house. Next up for me is her Peruvian Chicken with Aji Verde.

What I’m Listening To

“California” by Joni Mitchell which was composed in Spain on Nancy’s dulcimer.

Join me for Virtual Bake with Kate Sessions and In-Person Art of the Pie Day Camps

Spring Virtual Classes

• March 10: Maple Walnut Pie

• April 14: Caribbean Chiffon Pie

• May 5: Savory Handpies & Pasties

• June 9: Black Bottom Pie

In-Person Art of the Pie Day Camps

• July 6: Art of the Pie Day Camp at Pie Cottage

• August 17: Art of the Pie Day Camp at Pie Cottage

• August 24: Art of the Pie Day Camp at Pie Cottage

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