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.