Eba is a Nigerian starchy staple food eaten all over the country and beyond. It is made from fried grated cassava (manioc) flour and commonly called garri.
Garri is a major fufu recipe in Nigeria. It is one of the most popular Nigerian swallows.
Please Read: How to Make Garri from Raw Cassava-8 Simple Steps
It is referred to as Garri or Eba (Yoruba name) after preparation when it is in a rounded dough form. Garri/Eba is served with all Nigerian soups.
Traditionally this dish is eaten communally using the hand. A small amount is rolled in the hand and then dipped into the soup before being eaten.
There are little variations between how various tribes and regions of Nigerian (and other West African countries) make this starchy food.
This article describes the simple process involved in making Eba without lumps.
How to Make Eba without Lumps
It’s simple; just know how to add the garri flour to hot water. Do not use boiling water as if you want to make pap (akamu, ogi).
When the water boils, wait for few seconds before you start sprinkling in garri.
- Cassava flour-Garri (white or yellow)
We Have Two Methods
1ST Method: this happens to be the common way of preparing Eba.
- Firstly, bring some potable water to boiling point. Once the water starts boiling, bring the kettle down and wait for some seconds before pouring into a bowl.
- Secondly, pour the garri little-by-little into the steaming water in the bowl. Spread the garri evenly to the water
- Then, gradually fill the bowl with the flour. Fill until only a little water unabsorbed by the cassava flour (garri) is left.
- After that, cover the bowl for about 3 minutes to allow the garri to soften and swell
- Turn the content of the bowl with a baton to mix properly. Depending on the texture of Eba you want, you can add more water or more garri as desired to give a perfect consistency.
- You should be able to mold it in small portions, and dip into your delicious soup.
- Lastly, if you want a smoother texture and tender dough, you can as well pound your Eba like pounded yam.
In this method, you make your garri exactly the same way you prepare your semolina. Yes! Just try it first and I can assure you that the results will whoa you.
- Firstly, pour water into a clean pot and leave to boil on high heat.
- Secondly, take a bowl, pour a cup of garri in it and add some cool water into the bowl. Then, use the wooden spatula to stir the water and garri continuously for best result.
- After that, reduce the heat of the stove to medium heat when the water in the pot starts boiling and then, pour the mixture into the boiling water.
- Lastly, stir continuously for 1-2 minutes or until the texture thickens and then turn off the heat.
The Eba is succulent and the taste is simply Ah mazing! Serve the “Eba” with any Nigerian soup of your choice
Thank you, DJ Cuppy for this inspiration.