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
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.
Front end of the roll
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?