"Eba" an African Delicacy....

"Eba" is a Nigerian  food made from dried grated cassava flour generally known as "Garri". Eba is eaten in West African sub-region and beyond. 

To make Eba, garri flour is mixed into hot water and stirred well with a large wooden spoon until it becomes like a firm dough which can be rolled into a ball and or any other shape of choice. Garri flour can also be further pounded or ground if not already 'fine'. Eba can either come as yellow or an offshade of white in colour.

Yummy meal. Trust me when I say eating "Eba" is a delicious meal enjoyed by many. In fact, it is one of my best meals. To eat it, a small amount of ẹbà is taken with the fingers and rolled into a small ball and dipped into the ọbẹ (a soup) such as okra soup, bitter leaf (ewurò) soup, ọgbọnọ soup, Edikakong soup, atama Soup, afang Soup, white soup, banga soup, gbegiri soup, editang soup, efo riro soup, ewdu soup, egusi (melon) soup or other sauces etc.

The yellow garri is mostly eaten by the Igbo tribe of Nigeria and made from mixing dried grated cassava with palmoil. Garri is very rich in starch and carbohydrate. It is quite heavy as a meal. Soups used in eating eba are often richly made with beef, stock fish, dried fish, sea foods or mutton depending on personal taste.