Nigeria
Eba with Efo Gbure (Cassava Flake Swallow with Waterleaf Soup)
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Sign in| Cuisine of Nigeria Eba with efo gbure is a Nigerian dish that pairs a starchy swallow with a vegetable soup. It is a native meal of the Yoruba people of southwestern Nigeria and other parts of Yorubaland, and it can be served along with a meat or seafood of choice. Instead of the eba, you may also serve the soup with amala, a yam-based swallow.
Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- A medium-sized bowl full of waterleaf
- ¼ cup palm oil
- 1 cup puréed tomato
- ½ cup puréed chile pepper
- 250 ml water
- ½ teaspoon salt
- 2 seasoning cubes, crushed
- 1 liter water
- 2 milk tins of processed cassava flakes (garri)
Method
- Thoroughly rinse the waterleaf in water to ensure it is free of dirt. Drain well, and chop the waterleaf very finely.
- Place a heavy-bottomed pot over medium-high heat. Add the palm oil, and let it heat up before carefully adding the tomato and chile purées.
- Allow the purées to boil for about 2 minutes. If necessary, lower the heat to prevent scorching.
- Stir in the waterleaf and water, and let boil for another 5 minutes.
- Stir in the salt and seasoning cube, and let boil for another 2 minutes.
- Remove from the heat and keep warm.
- Bring the water to a boil in a pot.
- Gradually stir in the cassava flakes, and cook until the mixture forms a smooth dough.
- Serve the eba as a swallow alongside your soup.