Thick Ebbeh Soup


A chunky mix of vegetables, seafood, and spices, highlighted with local flavours.


1 kg cassava peeled and cut into chunks

200g smoked banga fish, bones and flakes removed 

200g smoked catfish bones and flakes remove

200g prawns on peel

100g crab cut into halves

400ml palm oil

100g hot whole chili

3 tablespoons lime juice

50g black tamarind

3 litre water

2 stock cubes

Salt and pepper to taste


Boil the cassava until tender.

Remove the cassava; keep the water for further cooking,

Pound the cassava in a mortar with pestle.

Add the cassava back to the water, simmer, and add the remaining ingredients.

Continue to simmer until all ingredients are cooked.

Adjust the seasoning as desired and add lime juice to taste.

Serve hot

#Gambia #soup #winterwarmer #africancooking

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