Recipe
Boil vegetables such as Alpinia nigra, Hedychium spicatum and Ammomum aromaticum along with potatoes and chillies (either the dried red ones or the fresh green variety). Thereafter, mash them along with fermented and steamed/roasted ngaree (a fish variety) to make a thick paste; the fish has high nutritional value and it also neutralises the hot taste of chillies.
Thereafter, mix the paste in a little bit of water and cook for a while. Keep stirring till the mixture turns into a thick gravy. Garnish with fresh leaves of either onion, coriander or pea, depending on the type of eronba. Serve piping hot with rice or rotis.
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