Eba (Semolina Side Dish)

  • 3saves
  • 17min

This is a classic African preparation which is eaten as an accompaniment to spicy stews. Traditionally a small amount is rolled in the hand then dipped in the sauce.

Forgemaster

Ingredients

Serves: 8 

  • 7 cups (1 3/4 litres) water
  • 600g semolina

Directions

Preparation:2min  ›  Cook:15min  ›  Ready in:17min 

  1. Bring the water to a boil in a large saucepan. Sprinkle in the semolina grains and cook, stirring constantly, until it becomes a paste similar to mashed potato or polenta consistency.

Similar Recipes

Reviews (3)

Jen
by
0

Used different ingredients. We just call this "gari" in Nigeria. You can also experiment and use different types of flour such as yam flour (my personal favourite) or even Farina. It's very sticky so I suggest serving with a small bowl of water to dip your fingers in before making the small ball. - 29 Sep 2008

NARAKU
by
0

Used different ingredients. I haven't tried this recipe exactly, but I was taught this dish using semolina flour. It's very delicious with any kind of African stew! - 29 Sep 2008

DIANE73162
by
0

I LOVE IT - 29 Sep 2008

Write a review

Click on stars to rate

More Collections

African
African (145)
Vegetarian
Vegetarian (3011)