🧂 Ingredients
- 200 g Garri (fermented cassava flakes)(Yellow or white garri can be used. Yellow garri often has a slightly richer flavor and color due to palm oil used in its processing.)
- 300 ml Water(This is the amount for a firm consistency. Adjust slightly for desired texture.)
👨🍳 Instructions
- 1
Boil the water. Bring the 300ml of water to a rolling boil in a pot over high heat. This should take approximately 3-5 minutes.
⏱️ 5 minutes - 2
Add garri gradually. Once the water is boiling vigorously, reduce the heat to medium-low. Begin adding the garri (cassava flakes) to the boiling water a little at a time, stirring continuously with a sturdy wooden spoon or spatula. Ensure no lumps form.
⏱️ 2 minutes - 3
Stir and cook until firm. Continue stirring and folding the mixture vigorously. The garri will absorb the water and thicken rapidly. Cook for about 3-5 minutes, stirring constantly, until the mixture forms a firm, dough-like consistency, pulling away from the sides of the pot. The eba should be smooth and no longer granular.
⏱️ 4 minutes - 4
Mold and serve. Remove the pot from the heat. Using your spoon or a greased hand (if preferred), shape the eba into smooth balls or a mound. Serve immediately with your favorite Nigerian soup or stew, such as Egusi soup, Okra soup, or Banga soup.
💡 Pro Tips
- ✓Garri can be yellow or white. Yellow garri is often preferred for its color and slightly richer flavor.
- ✓This dish is incredibly quick to prepare, making it ideal for a fast meal.
- ✓Eba is a very budget-friendly staple food in Nigeria.
🔄 Variations
- For a softer consistency, use slightly less garri or add a splash more hot water during the stirring phase.
- For a firmer eba, suitable for very thick soups, use slightly more garri or ensure all water is absorbed during cooking.
🥗 Nutrition
Per serving