Ebbeh is a chunky soup that includes vegetables (most often or always it is Cassava), meat and a mix of other ingredients such as chillies, tamarind and lime juice.


  • 1 kg cassava peeled and cut into chunks
  • 200g smoked bonga 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.


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