Isn't technology a wonderful thing? The answer to my problem was just a phone call away! With a pen in hand and a piece of paper in front of me, I jotted down my mum's fool-proof step-by-step instructions. At the end of the call, I was left chuckling at myself and thinking: 'Oh? Well, that's not so hard.'
So if you've never cooked this "mind-boggling" vegetable before, I can assure you that it is wonderfully easy to make and incredibly tasty. My version eliminates the gooey texture by overpowering the okra with blended peppers and tomatoes.
Eba is a dough made from garri (cassava flour) and a staple food eaten in the Southern parts of Nigeria. You can find it at any African food shop. Although it can be a little heavy (because of the stodgy consistency), paying attention to portion size goes a long way. Not only is it very high in dietary fibre, it also contains zero cholesterol and no saturated fat - win!
- 1 1/2 cups garri
- 1 cup boiling hot water
- 2 cups okra (finely chopped)
- 1 large red bell pepper
- 2 medium sized tomatoes
- 1 small onion
- 1 cup vegetable stock
- 1 tbsp crushed garlic
- Salt to taste
To make the okra stew, place the chopped okra and vegetable stock in a saucepan and boil for 10 minutes. The consistency should turn gooey and bubbly.
Blend the pepper, tomatoes and onion in a food processor and add to the pan of okra. Add the crushed garlic and season with salt. Cook for another 15 minutes on a low heat.
To make the eba, place the garri in a large mixing bowl and add the boiling hot water slowly, mixing as you go along, 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 stew.
Now, if you want to go all out and eat this the traditional way, you can use your hand to scoop the eba into little ball shapes and dip into the stew. Entirely up to you! :)