Quick Answer: Eba is a popular Nigerian staple dough made from fermented, fried cassava flour (Garri) mixed with hot water. To make it lump-free, boil water to a rolling boil, turn off the heat, slowly sprinkle the yellow garri into the water until it is mostly absorbed, cover for 2 minutes to swell, and gather with a wooden spatula until smooth and firm. Read on for our complete culinary guide.
The Perfect Swallow: Understanding Garri
Garri is a processed cassava product that serves as the foundation for Eba, a staple swallow eaten alongside soups like Egusi, Ogbono, and Okro. Yellow Garri is fried with palm oil, giving it a rich yellow color, a slightly nutty flavor, and a pleasant sour tang from fermentation. Making perfect Eba requires a precise ratio of water to garri to achieve a firm, stretchy, and lump-free texture.
Proportions & Ingredients
- 2 Cups of Yellow Garri (Cassava Flour)
- 2.5 Cups of pure water
- A clean wooden spatula (turning stick)
The Fail-Proof Technique
Boil the water in a small pot or kettle until it reaches a rolling boil. Pour the hot water into a clean mixing bowl. Working quickly, gently sprinkle the garri over the hot water. Do not pour it all at once in one spot. Sprinkle it evenly until the garri covers the surface and absorbs the water.
Immediately cover the bowl with a lid or plate. Let it sit untouched for 2 minutes. This steam-infusion step allows the garri grains to hydrate and swell fully. Remove the cover and use your wooden spatula to fold and press the mixture together from the sides. Work it thoroughly for 1 minute until a smooth, uniform, stretchy dough is formed. Serve hot with your favorite soup.
You can buy premium quality Yellow Garri (Cassava Flour) from our store online. To learn more about how cassava flour is fermented and processed, refer to the Wikipedia Garri Article.