A deeply satisfying soup, with a rich medley of textures, ebbeh is meant to nourish -- every spoonful a delicate, nuanced harmony of savory, sour and spicy. Sometimes called ebeh or yebeh, the soup is served year-round across the Atlantic coast of The Gambia, Sierra Leone and Senegal. Pieces of peeled starchy tubers are simmered in a broth enriched with red palm oil and spicy Scotch bonnets until they dissolve and thicken the soup. Traditional versions feature kong paing, a smoked catfish, soft-shell crab and a mix of small and large shrimp. This adaptation honors the original flavors but features substitutions like frozen peeled cassava chunks (though fresh peeled cassava can also be used, see Tip). And if you cannot find kong, smoked whitefish is an adequate substitute, as is more lump crab meat. Chopped fresh cilantro and lime wedges complete this dish.

News Source : https://www.oregonlive.com/nytcooking/2026/10/791224823-ebbeh-cassava-seafood-soup.html