A short film about Lookman Mashood, owner of Nigerian restaurant Buka in Clinton Hill
Promise you won't tell anyone.
What we have here is a secret recipe for efo, a Nigerian dish made from shredded spinach, onions, and dried fish, courtesy of DanceAfrica Bazaar vendor Lookman Mashood. Lookman (featured in the video above) is owner and chef of Buka ("Eating House") on Fulton Street in Clinton Hill, the current go-to place for foods like Nigerian Pepper Soup, listed by Lonely Planet as one of the world's 10 hottest foods, or a hearty goat stew served with "mashes" like fufu, amala, and eba, or a glass of ginger juice. Whip up some efo for yourself, then stop by Lookman's booth at DanceAfrica from May 26—28 to meet the man behind recipe.
Courtesy of Lookman Mashood
Buka Nigerian Restaurant in Clinton Hill
Frozen chopped spinach
1 red pepper
Scotch bonnet pepper (to taste)
4 tbsp Palm oil
Salt to taste
Heat oil in pot and sauté onion for 5 minutes. Chop all vegetables. Add all vegetables other than spinach and cook uncovered for 15 minutes. Salt to taste and add smoked fish, cook for another 5 minutes, then add spinach. Cook for another 6 minutes, and stir from time to time so that it doesn't stick to the pan. Enjoy a beautiful plate of EFO.
Read the New York Times review of Buka here
Read the Village Voice review here