Eba, also known as garri, is a staple food in Nigeria and other West African countries. It is made from cassava, a starchy root vegetable that is a major source of carbohydrates in the region. Here's a description:
To make eba, cassava roots are peeled, washed, and grated into a fine pulp. The pulp is then placed in a bag and squeezed to remove excess moisture, resulting in a coarse, dry granular consistency. This granular mixture is then roasted in a large pot or pan over low heat until it becomes dry and crispy.
The roasted cassava granules are then ground into a fine powder, which is what we commonly know as garri. Garri can be further processed into different textures, including fine, medium, or coarse, depending on personal preference.
To prepare eba or garri for consumption, a portion of the powdered garri is placed in a bowl, and hot water is gradually added while stirring continuously until a smooth and stretchy dough-like consistency is achieved. The resulting eba is then served alongside soups and stews as a starchy accompaniment.
Eba is enjoyed for its versatility, as it can be served with a wide variety of soups and stews, including Egusi Soup, Efo Riro, and Oha Soup. It is also valued for its long shelf life and nutritional benefits, as cassava is rich in carbohydrates and other essential nutrients.
Eba is a popular dish in Nigerian cuisine and is often enjoyed as part of the daily diet. It is cherished for its delicious taste, affordability, and cultural significance in the region.
SKU: EBA-GAR-017