Vegetarian Nigerian Lunch: Eba and Vegetable Stew Delight

Allergens

None, if using plain vegetable oil. For allergen concerns, check the labels of your ingredients.

Ingredients

• 2 cups cassava flour
• 1/2 cup vegetables (carrots, green beans, bell peppers)
• 1 onion
• 2 tomatoes
• 1 tablespoon ground crayfish
• 1 teaspoon knorr seasoning
• 3 cups water
• Salt and pepper to taste
• Vegetable oil

Instructions

1. In a large pot, boil 3 cups of water with Knorr seasoning and bring to a rolling boil.
2. Slowly add the cassava flour while stirring until it forms a thick dough. Cover and cook for 5 minutes, then remove from heat.
3. Scoop out small balls of the cooked eba and flatten them into thin round shapes on a tray lined with parchment paper. Set aside.
4. In another pot, heat vegetable oil and sauté chopped onions until they're slightly translucent.
5. Add tomatoes, ground crayfish, vegetables, salt, and pepper to the pot with onions. Cook until vegetables are tender but still crisp.
6. Pour the vegetable stew over the eba, garnish with fresh herbs or chili peppers if desired, and serve immediately.

Chef’s Insight

Adjust the texture of your eba by adding more water if it becomes too thick, or cooking it longer for a denser consistency.

Notes

This recipe is customizable to suit your personal taste preferences. Adjust seasonings and vegetable varieties as desired.