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Food Plating Techniques Nigerian Soup Staples

The Eba Roll

I have been seeing pictures of this method of presenting Eba since last year. The first time I saw it, was on Facebook and it reminded me immediately of a Sausage. Very clever idea, this is. Apparently it has been around for a while. I think it started from Dobby. I stand corrected.

Last week a reader sent me an urgent message saying Dunni, please can you blog about this? I have been trying to do this myself but with not that much success, and I know with your step by step recipes, I will get it right. Here you go Olayinka F. It is quite simple. If you have made a sausage or a fish roll before, the same principles apply. Here’s how

You will need

Your choice of starchy solid – eba, amala, semovita, pounded yam etc

Rolling pin – or glass bottle

Foil paper – or cling film, or plastic nylon wrap

Vegetable oil

How To

1. Lay out your choice of wrap. Here, I am using foil. Pour a couple of drops of veg oil on your choice of wrap and use use fingers to spread it round evenly.

2. Then you pile on your cooked starchy solid

IMG_5500_watermarked

2. With one hand, cover the starchy solid with foil paper in a movement to the other side

IMG_5502_watermarked

3. Ge out your rolling pin or glass bottle, and roll over the foil covered starchy solid, to flatten it, just as you would meat pie or chin chin dough for example.

IMG_5504_watermarked

4. Flatten and roll it out thin enough, just like this. See below

IMG_5505_watermarked

5. Then run your fingers under the tap to moisten it, then you lift the wider end of the flattened starchy solid. See the picture below, the end opposite you is wider than the end towards you. Dooney’s Kitchen Tip: this was how mine turned out after folding, yours could be the opposite i.e. the wider end could be the one closest to you. Whichever end it is just look at the flattened starchy solid and start rolling from the wider end.

IMG_5506_watermarked

6. Lift the wider end carefully, and roll towards you gently. Dooney’s Kitchen Tip: see the picture below, can you see bits of eba left behind on the foil, making the rolled eba rough. I deliberately did not oil that bit of the foil, so you can see what might happen if you don’t oil your choice of wrap. I also did not wet my fingers, so I couldn’t glide the eba off the foil easily. This was deliberate. For the other end, I oiled and wet my fingers, you will soon see how smooth the other edge will be.

IMG_5507_watermarked

as you are rolling towards you, you will notice swirls beginning to form at the tail end of the Eba.

IMG_5508_watermarked

7. Here is the finished roll below. As I said above, the tail section of the foil was oiled, and I had wet fingers, so as you can see how smooth the finished part is. That’s your Eba roll. This was really quick.

IMG_5515_watermarked

2 minutes tops and you are done. Trust me, whomever you serve this too will be really happy to see this, and you will proud of your handiwork.

IMG_5512_watermarked

Longitudinal view of the roll

IMG_5513_watermarked

back end of the roll

Front end of the roll

IMG_5516_watermarked

See, it looks like a sausage

The Eba roll served with Water Leaf Egusi a.k.a pade mi ni gunpa. Recipe coming soon

IMG_5519_watermarked

Now imagine serving your spouse, family, friends or important gusts what I call sexy Eba. How proud of yourself will you feel?


27 Comments

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FILED UNDER: Food Plating Techniques, Nigerian Soup Staples
TAGGED WITH: how to roll eba, how to roll solid food, how to roll swallows, the eba roll
Dooney

About Dooney

Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. I spend my days trying to figure out creative ways to redefine Nigerian food, either by creating a new dish itself using ingredients in ways that have never been used before, or changing the approach to Nigerian cooking using kitchen gadgets.

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Comments

  1. AvatarFola says

    January 30, 2014 at 2:56 pm

    nice 1 dear

    Reply
  2. AvatarBukola says

    January 30, 2014 at 4:41 pm

    Thanks for coming to the rescue. Sexy Eba, in deed.

    Reply
  3. AvatarArike ade says

    January 30, 2014 at 5:14 pm

    Thank you!

    Reply
  4. AvatarYel says

    January 30, 2014 at 5:30 pm

    Happy New Year Dunni. May 2014 bring bigger, better, and sumptuous cooking skills and ideas. I have been wanting to leave a comment but get too busy and still can’t drop comments via my phone. You said you were going to look into that last year
    I haven’t tried anything new this year but plan to start with the steak. You have to promise though that steaky steak won’t be tasteless cos salt and uziza doesn’t seem to count for someone whose mum calls her omoge maggi,meaning I will so be tempted to rub a little maggi, cinnamon ati bebe lor
    I took pictures from last years pepper soup, ayamatase, edikaikong and also made banana cake which I ‘doused’ in flour.
    I am praying for the strength, zeal and money to start taking on your new challenges this year. By the way I hope u don’t have plans to serve this your Eba to our pple from the East who would graciously help u put it back in the middle of their palm and roll it till it comes out like Michelin tyres *runs*

    Reply
    • dooneyrooneydooneyrooney says

      January 30, 2014 at 7:35 pm

      Lovely to hear from you Yel. I have tried to comment on different types of phones, BB, iPhone and Samsung. I can leave comments on the blog, so I really don’t know why you are still having problems. In fact, I just tried again now using my BB and I was able to leave a comment. Errrrrr, our people from the East, will have to embrace this Eba o, after they have feared their eyes, they can now press it down. Looool. Please try to comment on your phone again and lets see

      Reply
      • AvatarTraycee says

        January 31, 2014 at 9:49 am

        Lol @Dooney and Yel. Pple from the east definitely appreciate it. We like creativity too o. Dooney I’m gonna send you a message, I so want us to try that experiment you may not remember 🙂

        Reply
        • dooneyrooneydooneyrooney says

          January 31, 2014 at 10:12 am

          Loooooool, of course you guys will appreciate it. Send me an email [email protected]

          Reply
  5. Avatarlois says

    January 30, 2014 at 5:34 pm

    Thanks for taking your time to explain this. I’ve seen it a couple of times and when I ask they say I shld just use a rolling pin which has amounted to lots of failed attempts. I’m sure I’ll get it right now. I made meatpie with your recipe yesterday and my soul has been blessing you. Thanks so much dear.

    Reply
    • dooneyrooneydooneyrooney says

      January 30, 2014 at 6:44 pm

      You are very welcome. Please remember to send me a picture when you try it again

      Reply
  6. AvatarBas says

    January 30, 2014 at 7:29 pm

    awww thanx sooo much. now i understand and its just so simple!

    Reply
  7. Avatarkishi says

    January 30, 2014 at 7:34 pm

    Fabulous

    Reply
  8. Avatarolayinka says

    January 30, 2014 at 8:50 pm

    You too go auntie dunni, muahhhhhhhh really appreciate this feel so humbled seeing my name on your blog lolssssss

    Reply
    • dooneyrooneydooneyrooney says

      January 30, 2014 at 9:35 pm

      Lol. You are welcome

      Reply
  9. AvatarJudy says

    January 31, 2014 at 6:53 am

    I hope to try this soon. You are awesome Dunnie. Meat pie and akara I made came out gr8 with ur step by step recipe- thanks

    Reply
    • dooneyrooneydooneyrooney says

      January 31, 2014 at 10:12 am

      Aaaaaaw, lovely. Please try it out. If you work quite quickly, the eba will still be hot for consumption

      Reply
  10. Avatarjessica says

    February 1, 2014 at 12:38 am

    i ask a someone on ig she explained but didn’t really get it..now have seen this steps will def try it..thanks dooney….

    Reply
    • dooneyrooneydooneyrooney says

      February 1, 2014 at 7:32 pm

      You are welcome

      Reply
  11. AvatarSelchang says

    February 1, 2014 at 5:05 am

    Wonderful really loved de eba rolls cant wait to try it out

    Reply
  12. AvatarSisiekomi says

    February 1, 2014 at 11:13 am

    I love this. I am a big fan of beautiful food presentation. We’ll done

    Reply
    • dooneyrooneydooneyrooney says

      February 5, 2014 at 11:20 pm

      Thank you Sisekomi. I am just responding to your comment because for some strange reason, it went into the Spam folder. My apologies

      Reply
  13. AvatarPatiski Patoski says

    March 10, 2014 at 2:08 pm

    Enjoyed this tutorial, i wish i could look u up on youtube

    Reply
    • dooneyrooneydooneyrooney says

      March 10, 2014 at 2:24 pm

      Thank you Patiski. Youtube channel some day soon

      Reply
      • AvatarEsther says

        March 14, 2014 at 10:39 pm

        Hello Dooney, its my first time to comment here. Been a silent observer here and on SYTUCC all along. But I can no longer keep quiet and not acknowledge how helpful you’ve been regarding my kitchen skills. All i can say is God bless you! One question though.. Is it possible to know more ways solid food can be presented besides the rolling system? Thank you. x

        Reply
        • dooneyrooneydooneyrooney says

          March 15, 2014 at 2:35 pm

          Thank you Esther, I appreciate. Yes there are other ways. If you look at my recipe on how to make starch, you will see how I used a plastic bag to tie the starch and it made it look like a tangerine.

          Reply
  14. AvatarJoanne says

    March 15, 2014 at 8:23 pm

    Thank you Dooney, You are a blessing.

    Reply
    • dooneyrooneydooneyrooney says

      March 15, 2014 at 11:54 pm

      Thank you for that Joanne, really appreciate it

      Reply
  15. AvatarLyatu says

    February 3, 2015 at 6:16 pm

    I have found love.. I think I’m getting obsessed with this blog. I have seen this so many times and I always wondered how to do this. Great

    Reply

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