Vegan Mofo 2018 Post 21: Efo and Lentil Stew

The very last Vegan Mofo stew is packed with feel good vibes.

Niger is named after the Niger River and is the western part of Africa bordered by Nigeria, Benin, Libya, Mali, Burkino Faso, Chad, and Algeria. The subtropical climate is mostly dry with plenty of deserts and savannahs. The Air and Tenere National Nature Preserve was founded to protect rare species of Barbary sheep, oryxes, gazelles, and Addax antelope. While French is the official language, ten other dialects are spoken throughout. They have two major festivals each year-- Guerewol of the Wodaabe tribe is a traditional union ceremony and  La Cure Salee of Tuareg and Wodaabe pays tribute to the end of  rainy season.
Nigerien cuisine consists of vegetables (they start their day with salads), rice, potatoes, cassava, millet, dates, and groundnuts. Efo stew, quite simple to prepare, is a premiere highlight of both Niger and Nigeria-- a tasty celebration of greens. I added lentils to this delicious callaloo dish for texture, flavor, and fiber.

Efo Stew With Lentils Ingredients and Preparation

1 cup lentils
1 1/2 cup water
2 cup callaloo or spinach
1 teaspoon minced garlic
1/4 cup red onion
1 red bell pepper
1 teaspoon salt
1/4 teaspoon black pepper

After boiling and simmering lentils for about 30 minutes, add callaloo and other ingredients, cooking this for 7-10 minutes.