Making Eba with Edmass Gari (Cassava Flakes)
Eba is a popular West African dish made from cassava flakes, commonly referred to as gari. Although eba is eaten in many parts of West Africa, it is most popular in Nigeria. Eba is easy to prepare and delicious to enjoy with any sauce or soup of your choice. It is filling, and provides high energy for an active day.
Ingredients
- 2 cups gari
- 2 ½ cups water
- Salt (to taste, optional)
Instructions
- In a pot, bring the water to a boil. You can add a pinch of salt to taste.
- Once the water is boiling, reduce the heat to low and gradually pour in your Edmass Gari while stirring continuously with a wooden spoon or spatula to prevent lumps.
- Continue stirring until the mixture thickens and becomes smooth. This usually takes about 3-5 minutes. If it’s too hard to stir, you can add a little more hot water, stirring until you achieve your desired consistency.
- Once fully cooked, you can shape the eba into balls or a smooth mound, depending on your preference.
- Serve warm with your favourite soup or stew, such as Egusi, Ogbono, or Vegetable soup.
Conclusion
Eba is a nutritious and versatile staple in many West African homes. It is gluten-free, rich in carbohydrates for energy, and easy to prepare. Eba pairs well with a variety of soups and stews, making it a beloved dish that not only satiates, but also supports local agriculture and culinary traditions.
