Eba is a traditional Nigerian staple food that has been enjoyed for generations across the country and beyond. This simple yet satisfying dish is made from cassava flour (known as garri) and serves as a perfect accompaniment to various Nigerian soups.
Though the preparation process of garri from raw cassava is complex, making eba from store-bought garri is remarkably simple and takes just minutes. This recipe will show you how to prepare perfect, lump-free eba using either white or yellow garri.
Ingredients
- 4 cups garri (white or yellow)
- 4 cups hot water
- Prep time: 3 minutes
- Cook time: 5 minutes
- Serves: 3-4 people
Steps to Follow
- Step 1: Boil water and let it cool slightly before pouring into a medium-sized bowl
- Step 2: Gradually sprinkle the garri into the hot water while stirring continuously
- Step 3: Keep adding garri until the mixture thickens to your desired consistency
- Step 4: Stir vigorously with a wooden turner until smooth and free of lumps
- Step 5: Continue mixing until the eba becomes firm and moldable
- Step 6: Shape into smooth balls or desired portions for serving
Additional Instructions
- Use either white or yellow garri – the only difference is that yellow garri contains palm oil added during processing
- Add more hot water if the mixture becomes too thick to stir
- Add more garri if the mixture is too soft
- Always serve hot with Nigerian soups like Okro soup, Egusi, or other traditional soups
- Store any leftovers in an airtight container and reheat before serving
- For best results, use a wooden turner instead of metal utensils
General Nutritional Values
- Calories: 120 kcal per serving
- Carbohydrates: Approx. 29g
- Protein: Approx. 1g
- Fat: Approx. 0.5g
- Fiber: Approx. 2g
