Nigeria / Main
Eba with Efo Gbure (Cassava Flake Swallow with Waterleaf Soup)
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
- waterleaf, medium-sized bowl full1 bowl
- palm oil1/4 cup
- tomato puree1 cup
- chile pepper puree1/2 cup
- water250 ml
- salt1/2 tsp
- seasoning cube, crushed2
- water1 l
- garri, processed cassava flakes2 milk tin
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
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.
