Ingredients
- Red fish
- Garlic
- Ginger
- Onion
- Fish seasoning
- Okro
- Palm oil
- Gari
- Tomatoes
- Salt
- Shrimps (optional)
Method
- Remove all fish scales and cut in desirable sizes.
- Wash thoroughly and remove all gills.
- Grind garlic, ginger and onion in asanka.
- Wash pepper and tomatoes and boil until the skin becomes soft.
- Blend boiled pepper and tomatoes
- Steam fish with grinded garlic, ginger and onion.
- Add salt and fish seasoning to taste.
- After 3 minutes, add pepper and tomatoes puree and cover to cook.
- Wash okro and chopped into small pieces.
- Add water and allow okro to cook for 5-10 minutes. The consistency should turn gooey and bubbly.
- Add okro to fish soup. Then add teaspoons of palm oil and allow to simmer for 3 minutes.
- Boil water and pour gari into a large bowl.
- Slowly mix hot water with gari using a wooden spoon until it forms a soft but firm dough - firm enough to hold its shape.
- Use a wooden spoon to shape the eba into a round shape and serve with the okra soup.
