Ebolo is a seasonal vegetable, it comes out with new yams. It has a strong aroma hence the popular yoruba saying “Ko si bi a se le se ebolo ti koni run igbe! ” meaning “No matter how much you cook ebolo it would still smell earthy.”
Some people pronounce it as “Bolo”
Ebolo is a tender vegetable and could quickly disintegrate if left for too long on the heat or if it is blanched.
A bunch of ebolo vegetables
• Tomatoes and Pepper depending on how hot you like it, I’d say the pepper should be more. (Roughly blended)
• Meats (e.g tripe, beef, snail, Goat meat etc)
• Fish (e.g smoked fish, eja osan, stock fish etc)
• Powdered Crayfish
• Seasoning cubes
• Locust Beans
• Palm oil
– Pick, rinse and slice your eebolo leaves.
– Boil your meats or fish or whatever you want to cook it with.
– In a pot add meat stock, meats, Snails, stock fish etc and allow to simmer together.
– Add crayfish, locust beans, salt and seasoning cubes sparingly. When the water is drying out add your coarsely blended pepper and some palm oil. Don’t cover the pot so that the steam can escape and the fluid reduce too.
– When the water has reduced down, add the Eebolo leaves 10 minutes after the pepper and turn down the heat. Stir in the eebolo, do not cover, allow to cook for about 3-5 minutes and take it off the heat.
Pair it with your favourite carbohydrate accompaniment.