How to Make Eba (Garri) – Traditional Nigerian Recipe & Step-by-Step Guide

Eba (Garri): Introduction, Recipe, and Instructions

Introduction

Eba is one of the most popular Nigerian staple foods, made from cassava flakes (garri) mixed with hot water to form a smooth, stretchy dough. It is commonly eaten with a variety of Nigerian soups such as Egusi, Ogbono, Okra, and Efo Riro. Eba is easy to prepare, affordable, and highly nutritious, making it a go-to meal for many West Africans. It comes in two main varieties:

• Yellow Garri – Often fried with palm oil for a richer flavor.
• White Garri – Without palm oil, offering a slightly tangier taste.

Recipe for Eba

Ingredients:

• 2 cups Garri (cassava flakes)
• 3 cups Hot water

Instructions (Step-by-Step Guide)

Method 1: Traditional Stovetop Method

1. Boil the Water:
   • In a pot, bring 3 cups of water to a rolling boil.
2. Pour the Garri into the Water:
   • Reduce the heat to low and gradually sprinkle 2 cups of garri into the hot water.
3. Mix and Stir:
   • Use a wooden spatula (turning stick) to stir continuously, ensuring there are no lumps.
4. Adjust the Consistency:
   • If the Eba is too soft, add more garri and mix.
   • If too thick, add a small amount of hot water and stir again.
5. Knead Until Smooth:
   • Continue stirring and folding the Eba until it forms a smooth, stretchy dough.
6. Serve Immediately:
   • Shape the Eba into balls or portion it onto a plate. Serve with your favorite Nigerian soup!

Method 2: Instant Bowl Method (Quick & Easy)

1. Boil hot water and pour it into a heatproof bowl.
2. Gradually add the garri while stirring continuously.
3. Keep stirring until it forms a smooth, lump-free texture.
4. Shape and serve with soup.

How to Eat Eba

Pinch off a small piece, roll it into a ball, dip it into soup, and swallow (no chewing required).

Eba is traditionally eaten with your hands, but you can use a spoon.