Dish
Eba
Garri Cake
Eba is made by mixing cassava flour with water and cooking it over low heat until it forms a thick, sticky dough. The dough is then shaped into balls and served with soups or stews.
Origins and history
Eba is a traditional Nigerian dish that is popular in the southern parts of the country, particularly among the Yoruba people.
Dietary considerations
Eba is gluten-free and suitable for those who are allergic to wheat. It is also low in fat and high in carbohydrates.
Variations
There are many variations of Eba, with some recipes calling for different types of cassava flour or cooking methods. Some recipes also add spices or herbs to the dough.
Presentation and garnishing
Eba is typically presented in a small bowl or on a platter. It is often garnished with additional herbs or spices.
Tips & Tricks
To make the dough easier to shape, wet your hands with water before handling it. If the dough is too sticky, add more cassava flour. If it is too dry, add more water.
Side-dishes
Eba is often served with soups or stews such as egusi soup or okra soup. It can also be served with vegetables or meat dishes.
Drink pairings
Eba is often served with water or other non-alcoholic beverages. However, it can also be paired with beer or palm wine.
Delicious Eba recipes
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