Efo Riro Cheese Toastie with Smoked Fish

Method

1. Wash the spinach, put it in a colander and pour boiling water over it. Rinse under cold water, squeeze it very dry and chop finely. Remove any skin and bones from the fish and flake it. Wash your hands after handling the scotch bonnet.

2. Heat the palm oil in a 20 cm frying pan on medium heat. Add the onion, bell pepper, scotch bonnet and iru and fry for 4 min, stirring, until soft and fragrant.

   Add in this stepRed palm oil 1 tbspOnion, finely diced ½Red bell pepper, finely diced ½Scotch bonnet pepper, seeded and finely chopped ½Iru (fermented locust beans), rinsed and chopped ½ tsp

   medium heat

3. Add the spinach, fish, crayfish and a little salt and cook on medium heat for 4 min, stirring, until the mixture is completely dry with no liquid in the pan; a wet filling makes soggy toast. Tip onto a plate and let it cool for a few minutes, then wipe the pan clean.

   Add in this stepFresh spinach 200 gSmoked fish (mackerel or catfish), flaked 60 gGround dried crayfish 2 tspSalt to taste

   medium heat

4. Butter one side of each slice of bread. Lay half the slices butter-side down, cover with the cheddar, spread the efo filling on top, then the mozzarella, and close with the remaining slices, butter-side up.

   Add in this stepSlices of sturdy white or sourdough bread 4Butter, softened 20 gMature cheddar, grated 60 gMozzarella, grated 60 g

5. Put the sandwiches in the dry pan on medium-low heat and cook for 3 min, pressing gently with a spatula, until golden and crisp underneath. Flip carefully and cook the second side for 3 min, until golden and the cheese has melted. Cook in 1 batch(es), keeping finished ones warm.

   medium-low heat

6. Rest for 1 minute so the cheese sets slightly, then cut diagonally and serve hot.