1Istruzioni
- 1
Rinse the oha leaves thoroughly, then shred them gently with your fingers and set aside.
- 2
Wash the beef, stockfish, and dry fish. Soak the stockfish in warm water for 10 minutes to soften, then debone the dry fish if necessary.
- 3
Place the beef, stockfish, and dry fish in a pot. Add 1 seasoning cube, half the salt, and a little water. Cook for 15 minutes until the beef is tender.
- 4
Add the remaining water to the pot and bring to a boil.
- 5
Add the palm oil, ground crayfish, ground pepper, and the remaining seasoning cube. Stir well and cook for 5 minutes.
- 6
Add the shredded oha leaves and the remaining salt. Stir gently and simmer for another 3-5 minutes. Do not overcook the oha leaves to preserve their flavor and color.
- 7
Taste and adjust seasoning if necessary. Remove from heat.
- 8
To prepare the eba, bring 700ml of water to a boil in a separate pot. Gradually pour in the garri while stirring continuously until it thickens and forms a smooth, stretchy dough.
