food (eba)

Eba is a Nigerian staple food eaten in West African subregion and beyond. It is made from dried grated cassava (manioc) flour, commonly known as garri.

          TIPS ON HOW TO MAKE EBA...

You most boil hot water steam for 15-20 minute urn the hot water in a contain an also the garri flour (which should be further pounded or ground if not already 'fine') is mixed into hot water and stirred well with a large wooden snopoon until it becomes like a firm dough, firmer than, say, mashed potatoes, so it can be rolled into a ball and can keep its shape.

           HOW TO EAT...

A small amount of eba is taken with the fingers and rolled into a small ball and dipped into a thick soup such as okra soup, bitter leaf (ewurò) soup or pepper soup(?b? ata or efo depending on dialect) with either okro this mostly eating by the (Igbo), But the (Yorùbá) eat eba with ewédú, meat or fish, stewed vegetables or other sauces such as gbegiri, banga soup or egusi soup (melon).

Eba can either come as yellow or an offshade of white in colour. The yellow garri is often eaten by the Igbo tribe of Nigeria. It is made from mixing dried grated cassava with palmoil. Gari is very rich in starch and carbohydrate. It is quite heavy as a meal and a staple food of the western Nigerians. It is often eaten with richly made soups and stews, with beef, stockfish or mutton depending on personal taste.