Imoyo Eba is a traditional Nigerian recipe for a classic staple of fermented cassava flour boiled with tomato paste in vegetable or meat stock until thickened and set. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Imoyo Eba.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Eba is the Nigerian for fermented cassava flour, known elsewhere in West Africa as Gari. This dish is a Nigerian staple.
Ingredients:
600m good vegetable stock or meat stock
100m tomato purée (paste)
250g gari (fermented, ground, cassava)
2 tbsp butter
Method:
Add the stock and 100ml tomato paste to a saucepan and bring just to a boil. At this point sprinkle the gari over the broth, stirring vigourously until thoroughly incorporated. Allow to cook over medium heat for 10 minutes, or until the mixture is stiff.
Remove from the heat and stir-in the butter, mixing well. Allow to cool then, using wet hands, form into a rounded shape and place on a serving plate. Traditionally this is served with Chicken Imoyo but it can be used for any stew or sauce where you would normally serve fufu.
Click on the image, above to submit to Pinterest.