Eba

This article is about the African food. For other uses, see EBA (disambiguation).

Eba and Efo riro (Vegetable Soup) with Fish

Main article: Cassava

Wraps of Eba and pounded yam

Ẹbà 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.

To make ẹbà, gari flour (which should be further pounded or ground if not already 'fine') is mixed into hot water and stirred well with a large wooden spoon 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. When you put hot water in the bowl of garri to make ẹbà, you leave it for a few seconds or minutes; then you stir it until i becomes a firm dough; then you can call it ẹbà.

To eat, a small amount of ẹbà is taken with the fingers and rolled into a small ball and dipped into the ọbẹ (a thick soup) such as okra soup, bitter leaf (ewurò) soup or pepper soup (ọbẹ ata or efo depending on dialect) with either okro, ọgbọnọ (Igbo)/apọn (Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as gbegiri, banga soup or egusi soup (melon).

Ẹbà can either come as yellow or an offshade of white. 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.

See alsoEdit

• Amala
• Cassava
• Egusi sauce
• Fufu
• Garri
• Pounded yam
• Sadza
• Ugali

External linksEdit

• My destination Nigeria
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