No Spam Recipes

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

Eba with Efo Gbure (Cassava Flake Swallow with Waterleaf Soup) — a nigerian recipe, 9 ingredients.

Nigerian

contains dairy

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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)
Make it lactose-friendly
  • 2 milk tins of processed cassava flakes (garri) → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

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

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0