Eba with Egusi Soup

Ingredients

• For Eba: For Eba:
• 2 cups (400g) cassava flour 2 cups (400g) cassava flour
• 2 cups (470ml) water 2 cups (470ml) water
• For Egusi Soup: For Egusi Soup:
• 1 cup (150g) ground egusi (melon) seeds 1 cup (150g) ground egusi (melon) seeds
• 500g assorted meat (beef, goat meat, or chicken) 500g assorted meat (beef, goat meat, or chicken)
• 1 cup (150g) chopped spinach 1 cup (150g) chopped spinach
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, blended 2 tomatoes, blended
• 2 tablespoons palm oil 2 tablespoons palm oil
• 2 tablespoons ground crayfish 2 tablespoons ground crayfish
• 2 stock cubes 2 stock cubes
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 20g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   - For Eba:
2. 2.
   1. In a saucepan, bring the water to a boil.
3. 3.
   2. Gradually add the cassava flour to the boiling water while stirring continuously.
4. 4.
   3. Keep stirring until the mixture thickens and forms a smooth dough.
5. 5.
   4. Remove from heat and let it cool slightly.
6. 6.
   5. Divide the dough into small portions and roll into balls or serve in a mound.
7. 7.
8. 8.
   - For Egusi Soup:
9. 9.
   1. Heat the palm oil in a large pot over medium heat.
10. 10.
    2. Add the chopped onions and sauté until translucent.
11. 11.
    3. Add the blended tomatoes and cook until the excess water evaporates.
12. 12.
    4. Stir in the ground crayfish and cook for another minute.
13. 13.
    5. Add the assorted meat and cook until browned.
14. 14.
    6. Pour in enough water to cover the meat and bring to a boil.
15. 15.
    7. Reduce the heat and simmer until the meat is tender.
16. 16.
    8. In a separate bowl, mix the ground egusi with a little water to form a paste.
17. 17.
    9. Gradually add the egusi paste to the pot, stirring continuously to avoid lumps.
18. 18.
    10. Add the chopped spinach and simmer for another 5 minutes.
19. 19.
    11. Season with stock cubes, salt, and pepper to taste.
20. 20.
    12. Simmer for an additional 10 minutes, allowing the flavors to meld together.

Treat your ingredients with care...

• Cassava flour — Gradually add the cassava flour to the boiling water while stirring to prevent lumps from forming.
• Egusi seeds — Toast the egusi seeds before grinding them to enhance their nutty flavor.
• Palm oil — Use red palm oil for an authentic taste and vibrant color in the Egusi Soup.
• Spinach — If spinach is not available, you can substitute it with other leafy greens such as bitter leaf or pumpkin leaves.
• Stock cubes — Adjust the amount of stock cubes according to your preference for saltiness.

Tips & Tricks

• To achieve a smoother consistency in the Egusi Soup, you can blend the onions and tomatoes together before adding them to the pot.
• For a richer flavor, you can add dried fish or smoked fish to the Egusi Soup.
• Adjust the thickness of the Eba by adding more or less cassava flour to the boiling water.
• Serve the Eba and Egusi Soup hot for the best taste and texture.
• Leftover Eba can be refrigerated and reheated the next day.

Serving advice

Serve the Eba with a generous portion of Egusi Soup on top. Use a spoon to scoop the soup onto the Eba and enjoy the combination of flavors and textures.

Presentation advice

For an appealing presentation, place the Eba in the center of a plate and surround it with a ladleful of Egusi Soup. Garnish with a sprinkle of chopped parsley or coriander leaves for a pop of color.