Eba

Ingredients

• 3 big cups of garri (roasted cassava granules — yellow or white, according to preference)
• Boiling water — approximately 2 glasses per cup of garri
• A small pinch of salt — optional

Method

1. 01

   Boiling the Water. Bring a generous amount of water to a full, vigorous, rolling boil in a wide pot. The water must be at a rapid boil — not merely hot — before you add the garri. This is critical for proper Eba formation.

2. 02

   Adding the Garri. Pour the garri directly into the centre of the boiling water. The water should cover the garri entirely. Do not stir yet — allow the garri to sit in the boiling water for 30 to 45 seconds, absorbing the water.

3. 03

   First Stirring. Using a long, sturdy wooden spatula (orogun) or a strong spoon, begin stirring the garri into the water with firm, circular motions. Stir from the outside inward, folding the garri towards the centre. Work quickly — the Eba firms up fast.

4. 04

   Firming and Kneading. Once the garri has absorbed the water and is beginning to form a dough, reduce the heat to very low. Press and fold the Eba vigorously against the sides of the pot with the spatula, turning and kneading it in the pot. If the Eba seems too wet and sticky, add a little more dry garri and stir in. If too dry and crumbly, add a few big tablespoons of boiling water.

5. 05

   Testing the Consistency. The finished Eba should be firm enough to hold its shape when moulded, smooth enough to have no visible dry garri granules, and pliable enough to be pinched and shaped without crumbling. It should feel like a firm, non-sticky dough.

6. 06

   Moulding and Serving. With wet hands, scoop portions of Eba and mould into smooth balls or dome shapes. Serve immediately in a bowl alongside any Nigerian soup.

More side dishes & swallows

• Pounded Yam45 min
• Amala20 min
• Semo15 min
• Fufu30 min
• Starch20 min
• Wheat Fufu15 min