A taste of the Gambia. West Africa cooking. THICK EBBEH SOUP.
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THICK EBBEH SOUP
A chunky mix of vegetables, seafood, and spices, highlighted with local flavours
1 kg cassava peeled and cut into chunks
200g smoked banga fish, bones and flakes removed
200g smoked catfish bones and flakes remove
200g prawns on peel
100g crab cut into halves
400ml palm oil
100g hot whole chili
3 tablespoons lime juice
50g black tamarind
3 litre water
2 stock cubes
Salt and pepper to taste
Boil the cassava until tender.
Remove the cassava; keep the water for further cooking,
Pound the cassava in a mortar with pestle.
Add the cassava back to the water, simmer, and add the remaining ingredients.
Continue to simmer until all ingredients are cooked.
Adjust the seasoning as desired and add lime juice to taste.