HOW TO PREPARE OFE ONUGBU and EBA (Garri)
In this post i will show you how to prepare ofe onugbo and eba (garri)
This is a local food serve with a conventional clay plate from Eastern or Igbo a part of Nigeria; the food is made with palm kernel and a native Eastern Cocoyam for thickness, serve with either Fufu, Eba or Pounded yam.
– 100g Palm kernel
– 100g Periwinkle
– Cray fish
– Handful or more Bitter leaves
– 100g Boiled seasoned Snail
– 2 or 3 Boiled dried Stock fish
– 2 smoked Stock fish
– 200g Boiled pro assorted Beef or Goat meat
– 5 pieces small yellow chilli peppers
– 1 ounces Locust beans
– 6 or 7 portions Cocoyam
-2-three of cubes Maggi
-Salt to taste (Maggi can be enough)
Boil the palm kernel and cocoyam until cooked and soft. (Wash the vegetable very well)
Marsh the palm kernels with either hand or small mortar till the complete shaft are out, use a sieve to extract the palm oil.
Put the palm kernel’s palm oil in a thick pan, boil for 10 minutes, marsh the cocoyam to thicken the oil then stir, combination the yellow pepper inside, and add the complete ingredient except the sour-leaf and periwinkle. Add the meat goat meat, shrimps, snail, crayfish, diverse meat, Maggi, salt, locust beans, dried and or smoked stock fishes. Cook for 15 minutes.
Check the soup if very thick, add little bit of water and the periwinkle, flavor the seasoning if okay.
Wash the bitter leaves then squeeze out the bitter juice, chopped into slices and sprinkle into soup then leave for 10 minutes.
NOTE: Taste the soup if seasoning and recipes are okay specifically pepper and salt, then serve with Garri (Eba cassava flour) Fufu or Pounded yam.
Tip: Wash the bitter leaves thoroughly with salt to reduce the bitterness