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Eba is a staple Nigerian dish made from fermented cassava flakes (garri) cooked into a stiff dough. It's a 'swallow' food, meaning it's typically eaten by hand, rolled into a ball, and dipped into various rich Nigerian soups like Egusi, Ogbono, or Efo Riro.
A smooth, stretchy, and translucent cassava starch swallow, a beloved specialty from the Niger Delta region, traditionally served with rich soups like Banga or White Soup.
A smooth, stretchy, and satisfying staple of Nigerian cuisine, traditionally made by pounding boiled yam until it achieves a dough-like consistency. It's often referred to as 'swallow' because it's used to scoop up soups and stews.
