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Ebeh (Seafood and Cassava Root Stew)
A luscious, velvet-thick coastal stew of tender cassava root, flaked smoked bonga fish, and fresh crab simmered in rich palm oil.
The story
Originating along the coastal settlements of the Sherbro and Krio peoples, Ebeh is a beloved weekend comfort one-pot celebrated for its restorative qualities. It is traditionally prepared when fresh catches arrive at harbor markets like Tombo and eaten hot during breezy rainy evenings. Technically, the stew achieves its signature silky body naturally: cooked cassava pieces are crushed directly into the boiling palm oil and tamarind broth rather than relying on external starches.
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