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| Ebeh (Root Vegetable Soup) |
Hello
NCC readers! Hope you are all enjoying the dramas of the World Cup! As Ramadan
is here, it inspired me to cook one of the popular dishes during this period.
Ebeh is a soup cooked with various root vegetables. Ebeh is very simple to
prepare. This dish is high in carbohydrate that will give you energy after a long day of fasting. It can be prepared with or without
palm oil, blended onions with scotch peppers, meat, chicken or smoked fish. The
choice is yours or you can use all of the above.
Hope
you get to try this dish. Aprons on!
Serving for 4
Ingredients
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| Ingredients for Ebeh |
1.
2
medium sized cassava
2.
2
medium sized malanga
3.
2
medium sized sweet potato
4.
1
sizable yam
5.
1
green banana
6.
1
ripe plantain
7. 4
medium sized onions
8.
4
scotch peppers or enough to your tolerance
9.
Assorted
meat (cow foot, oxtail, broiler chicken)
10.
2 smoked
bonga and 1 mackerel fish
11.
250ml palm oil
12.
Maggie
season
13.
Salt
Cooking Instructions
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| Chopped root vegetables |
1.
Peel and chop all your
vegetables into chunky size cubes.
2.
Bring the vegetables to
boil with 3 pints of water. (if you are using any meat, boil until soft
beforehand then bring to boil again with the pot of uncooked vegetables)
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| Ebeh pot boiling away |
3.
Whilst pot is boiling with
meat and vegetables, blend onions and scotch pepper. Add the above mixture to the
boiling pot of vegetables. Add palm oil at this stage also then, leave the pot
to boil for 30 minutes or until you have a thick soup consistency.
4.
Allow some of the
vegetables to overcook. This helps thicken the soup.
5.
Add maggie season and salt
to taste.
6.
Finally add smoked fish and
turn the heat low and let the pot cook for a further 5 minutes and the soup is
ready for serving.
Voila!
Dish is done!
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| Ebeh (Root Vegetable Soup) |
