Èba
Eba is a West African cassava swallow made by stirring garri into hot water until smooth and stretchy, then shaping it into a mound for scooping rich soups such as egusi or leafy stew.
🔗 Recipe adapted from Wikidata (Dish)
👨🍳 Instructions
Bring water and salt to a boil in a sturdy pot.
Sprinkle in the garri gradually while stirring with a wooden spoon to prevent lumps.
Beat and fold the mixture over low heat until it becomes smooth, thick, and stretchy.
Shape the hot eba into mounds or balls with a damp spoon.
Serve immediately with egusi soup or another well-seasoned stew for dipping and scooping.
🍷 Perfect Pairings
Complete your meal with these
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