1/2 Cup Egusi
1 Large Smoked Salmon
Fried meat (optional)
Cocoyam Leaves (Nkontomire)
3 Red Chillies
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Wash all vegetables.
Wash the leaves thoroughly with lukewarm water.
Cut the nkontomire leaves into strips and boil with enough water.
Blend tomatoes, 1 onion, pepper, ginger, and garlic together.
Heat palm oil in a saucepan over medium heat.
Pour oil into a saucepan and set over medium-high heat.
Saute sliced onions for 3 minutes
Add blended ingredients and allow to cook for about 5 minutes.
Remove bones from salmon and cut into cubes and add to stew.
Add spices and fried meat.
Put egusi in a bowl, add water, salt and stir to form a paste.
Add to stew and allow to simmer for 3-5 minutes.
Drain the water from the kontomire and add to stew.
Allow simmering under low heat for 5 - 7 minutes
For the Eba:
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 palava sauce.