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.
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)
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.
2 minutes
Stir in the waterleaf and water, and let boil for another 5 minutes.
5 minutes
Stir in the salt and seasoning cube, and let boil for another 2 minutes.
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.