"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.
