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
2. With one hand, cover the starchy solid with foil paper in a movement to the other side
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.
4. Flatten and roll it out thin enough, just like this. See below
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.
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.
as you are rolling towards you, you will notice swirls beginning to form at the tail end of the Eba.
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.
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.
Longitudinal view of the roll
back end of the roll
Front end of the roll
See, it looks like a sausage
The Eba roll served with Water Leaf Egusi a.k.a pade mi ni gunpa. Recipe coming soon
Now imagine serving your spouse, family, friends or important gusts what I call sexy Eba. How proud of yourself will you feel?
nice 1 dear
Thanks for coming to the rescue. Sexy Eba, in deed.
Thank you!
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*
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
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 🙂
Loooooool, of course you guys will appreciate it. Send me an email [email protected]
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.
You are very welcome. Please remember to send me a picture when you try it again
awww thanx sooo much. now i understand and its just so simple!
Fabulous
You too go auntie dunni, muahhhhhhhh really appreciate this feel so humbled seeing my name on your blog lolssssss
Lol. You are welcome
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
Aaaaaaw, lovely. Please try it out. If you work quite quickly, the eba will still be hot for consumption
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….
You are welcome
Wonderful really loved de eba rolls cant wait to try it out
I love this. I am a big fan of beautiful food presentation. We’ll done
Thank you Sisekomi. I am just responding to your comment because for some strange reason, it went into the Spam folder. My apologies
Enjoyed this tutorial, i wish i could look u up on youtube
Thank you Patiski. Youtube channel some day soon
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
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.
Thank you Dooney, You are a blessing.
Thank you for that Joanne, really appreciate it
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