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

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

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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

Soup

• 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

Eba

• 1 liter water
• 2 milk tins of processed cassava flakes (garri)

Equipment

• Bowls
• Pots
• Knife
• Chopping board

Procedure

Soup

1. Thoroughly rinse the waterleaf in water to ensure it is free of dirt. Drain well, and chop the waterleaf very finely.
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. Allow the purées to boil for about 2 minutes. If necessary, lower the heat to prevent scorching.
4. Stir in the waterleaf and water, and let boil for another 5 minutes.
5. Stir in the salt and seasoning cube, and let boil for another 2 minutes.
6. Remove from the heat and keep warm.

Eba

1. Bring the water to a boil in a pot.
2. Gradually stir in the cassava flakes, and cook until the mixture forms a smooth dough.
3. Serve the eba as a swallow alongside your soup.