Ebbeh

What it really is

A spicy Gambian cassava and seafood soup associated with coastal cooking.

Ebbeh is a spicy Gambian soup built around cassava and seafood. Fish or shellfish may be used, with palm oil, chilli and souring ingredients such as lime or tamarind appearing in descriptions of the dish. The representative ingredient profile here uses cassava, finfish and shrimp, alongside tamarind, onion and palm oil; both fish and crustacean allergens are therefore declared. The seafood mix differs between cooks, so a restaurant should name the actual species rather than relying on “seafood” alone.

The cassava gives the bowl substance, while the cooking liquid carries the seafood, chilli and souring notes. Ebbeh is commonly eaten as a hearty soup, including as a street-food meal. Seafood combinations and heat levels vary by cook. Its cassava-based, spoonable form distinguishes it from rice dishes served with a separate sauce, but accompaniments are not part of the definition. Menus should identify any side dish separately and state whether the serving contains shrimp as well as finfish. Stock, seasoning blends and shared utensils can also affect a venue’s allergen declaration.

How it's served

• Serve hot as a soup or hearty bowl.

How to write it on the menu

• List the actual seafood used; shellfish and finfish are separate allergen disclosures.