Ebeh
Chef: Isata From: Sierra Leone Serves: 4-6
Time: 20 minutes
Ingredients
3 medium potatoes
1 small butternut squash
3 tomatoes
1 onion
3 carrots
3 cloves of garlic
4 fresh tomatoes or a tin of chopped tomatoes
1 tablespoon of tomato puree
Handful of basil leaves
1 tin of beans, such as kidney beans/black beans/chickpeas
Handful of basil leaves
Vegetable or olive oil
Juice of half a lime
One of our food ambassadors – Isata- shared this dish with us at our Cultural Cook Ups at Loughborough Children’s Centre.
Ebeh is a soup from Sierra Leone, made usually with Casava, but Isata adapted this recipe according to the veg that was available. It is a filling dish and is often made during Eid as a way of breaking the fast. Isata says that it is a great meal to give someone who is unwell, especially if you add some fresh chillis. You can add in unripe banana or unripe plantain also.
Method
Chop the butternut squash and potatoes into similar sized bite size pieces. Add to a saucepan, cover with water and boil until soft.
Blend the onions, garlic and carrots. Add to the saucepan with a teaspoon of salt. Stir and boil for 10 minutes.
Add the tomatoes and beans and cook for a further 5 minutes.
Remove from the heat. Stir through basil leaves. Serve in bowls with quarter of a lime that people can add to taste.