Eba served with efo riro, mackerel fish and ponmo

Eba served with efo riro, mackerel fish, and ponmo is a popular Nigerian dish that is both delicious and nutritious. Eba, also known as garri, is made from cassava and is a staple food in many parts of Nigeria. Efo riro is a vegetable soup made from spinach or other leafy greens, and it is often served with fish, meat, or other proteins.

To make eba, start by boiling water in a pot. Once the water starts to boil, add the garri gradually while stirring constantly to prevent lumps from forming. Reduce the heat and let the garri cook for a few minutes until it becomes thick and stretchy. Serve the eba in a bowl and set aside.

To make the efo riro, start by sautéing onions and garlic in a pot until they become fragrant. Add chopped vegetables such as spinach or other leafy greens, tomatoes, peppers, and other vegetables to the pot and stir well. Add fish, meat, or other proteins to the pot and let it cook for about 30 minutes until the soup is thick and flavorful.

Serve the efo riro in a separate bowl alongside the eba. Add mackerel fish and ponmo to the soup for added flavor and texture. Mackerel fish is a popular fish in Nigeria and is often used to add flavor and protein to dishes. Ponmo, also known as cow skin, is a popular ingredient in Nigerian cuisine and is often used to add texture and flavor to dishes.

This dish is not only delicious, but it is also packed with essential nutrients and vitamins from the vegetables, fish, and cow skin. It is a great way to enjoy a hearty and healthy meal that is both satisfying and nourishing.

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