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Eba with Efo Gbure (Cassava Flake Swallow with Waterleaf Soup)

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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.

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)

Instructions

  1. 1
    Thoroughly rinse the waterleaf in water to ensure it is free of dirt. Drain well, and chop the waterleaf very finely.
  2. 2
    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.
  3. 3
    Allow the purées to boil for about 2 minutes. If necessary, lower the heat to prevent scorching.
  4. 4
    Stir in the waterleaf and water, and let boil for another 5 minutes.
  5. 5
    Stir in the salt and seasoning cube, and let boil for another 2 minutes.
  6. 6
    Remove from the heat and keep warm.
  7. 7
    Bring the water to a boil in a pot.
  8. 8
    Gradually stir in the cassava flakes, and cook until the mixture forms a smooth dough.
  9. 9
    Serve the eba as a swallow alongside your soup.
Category
Soups

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Eba_with_Efo_Gbure_(Cassava_Flake_Swallow_with_Waterleaf_Soup)