Eba is a popular Nigerian staple food made from cassava flour. It is usually served with various types of soups or stews, including oha soup, which is a traditional soup from the southeastern part of Nigeria.
To make oha soup, oha leaves, cocoyam or achi thickener, and other ingredients such as meat or fish, palm oil, onions, crayfish, and seasoning cubes are used. The soup is prepared by first boiling the meat or fish and adding other ingredients to create a flavorful broth. The oha leaves and thickener are then added to the broth and cooked until the soup thickens.
Goat meat, which is a common protein used in Nigerian cuisine, is often added to soups and stews for added flavor and nutrition. Ponmo, which is cow skin, is also a popular ingredient in Nigerian cuisine and is usually boiled or fried and added to soups or stews.
When serving eba with oha soup, goat meat, and ponmo, the eba is usually molded into a ball or rounded shape and placed on a plate or in a bowl. The oha soup is then poured over the eba, and the goat meat and ponmo are added on top. The dish is typically eaten with a spoon or fork.
This dish is a delicious and filling meal that is enjoyed by many Nigerians, and it is often served at special occasions such as weddings, birthdays, and other celebrations.
No comments yet, be the first to leave one!