YOUR SOLIN GENERATED RECIPE
Eba with Spicy Chicken and Leafy Green Soup
Savor the comforting flavors of this West African-inspired dish featuring soft, traditional Eba served with a robustly spiced chicken and a vibrant, nutrient-packed leafy green soup. This dish balances the hearty textures of tender chicken and smooth Eba, lightly enriched with a hint of groundnut, perfect for a satisfying dinner that meets precise macro targets.
INGREDIENTS
100 grams Chicken Breast
1 large Egg
10 grams Groundnut (Peanut)
50 grams Eba (Garri)
2 cups Spinach
1 medium Tomato
1 Scotch Bonnet Pepper
1 medium Onion
1 teaspoon Palm Oil
Seasoning to taste
PREPARATION
Begin by marinating the chicken breast with a pinch of salt, a small portion of blended onions, tomatoes, and the Scotch bonnet pepper. Allow it to sit for 15 minutes to absorb the spices.
In a pot, heat the palm oil, then sauté remaining chopped onions and tomatoes until they soften and the oil becomes infused with flavor.
Add the marinated chicken to the pot, and let it cook thoroughly over medium heat until lightly browned on all sides.
Stir in roughly chopped spinach and add a small amount of water to create a soupy consistency. Incorporate the groundnut by stirring it in to slightly thicken the soup. Season with additional salt or bouillon as needed.
While the soup simmers on low heat for about 10 minutes, prepare the Eba by gradually stirring water into the garri until a smooth, dough-like consistency is achieved.
In a separate small pan, boil the egg until it reaches your preferred doneness, then peel and slice it to serve on top of the chicken or on the side of your bowl.
Plate a serving of Eba alongside a generous ladle of the spicy chicken and leafy green soup. Garnish with the sliced egg to add extra richness.
Serve warm and enjoy your balanced, flavorful dinner.