Ebatu Soup (Garden Egg Soup)
Ebatu soup is a Nigerian garden egg soup traditionally eaten by the Ebira people. It pairs mashed garden eggs, which bring a mild bitterness, with chopped ewedu leaves that give the pot a slippery, silky body. Palm oil and blended fresh bell pepper add color and sweetness, while fried fish and beef give it a savory base. Ladle it over eba, amala or pounded yam and scoop it up by hand.
Instructions
Boil the garden eggs in water for a few minutes until tender. In a separate pot, boil the chopped ewedu leaves in water for a few minutes until they are soft. Drain both and set them aside.
Mash the boiled garden eggs with the maggi cube until they form a rough paste, then add salt to taste.
Fry the fish and beef in a pot until they are cooked through and lightly browned.
Add the palm oil, the blended bell pepper, the mashed garden egg and the ewedu leaves to the pot. Stir well and cook for a few minutes until everything is hot and combined.
Serve the soup with eba, amala or pounded yam.
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