Eba

:"This article is about the African food; for the acronym, see EBA"

Eba is a staple food eaten in West Africa, particularly in the Southern parts of Nigeria. It is made from cassava (manioc) flour known in West Africa as "garri". To make eba, garri 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 keep its shape.

A small amount of Eba is taken with the fingers and rolled into a small ball and dipped into a sauce such okra soup, bitterleaf soup or pepper soup ("obe ata" or "ofe" depending on dialect) with either okra, ogbono, or ewedu with meat or fish, or can be eaten with stewed vegetables or other sauces such as "gbegiri" or ofe-egusi.

Eba is a favorite of the Ijebus of South-western Nigeria.

Other staples in Sub-Saharan Africa include Amala, Kenkey and Fufu in West Africa, Ugali in East Africa, and Sadza in Southern Africa, though these may also be made with the flour of maize or other starchy root vegetables.

Eba is made from dried grated cassava. It can either come as yellow or an offshade of white. The yellow garri is often eaten by the Igbo tribe of Nigeria. Its made from mixing dried grated cassava with palmoil. Gari is very rich in starch and carbohydrate. Its is quite heavy as a meal and a staple food of the western Nigerians. It is often eaten with soups and stews that are usually slippery or watery because Eba is quite hard on the throat if eaten alone.The granular source "Garri" was regarded as a poor man's food times ago but now its been seen as a staple food of western nigeria. Garri, is most often seen as the last and reliable food for the poor man.

ee also

*Garri
*Cassava
*Amala
*Fufu
*Ugali
*Sadza
*Pounded Yam