Eba

Ẹ̀bà is a cherished staple in West Africa, particularly in Nigeria and parts of Ghana. It's made from garri, a dried, grated cassava flour. The preparation of ẹ̀bà is straightforward: you simply mix garri with hot water until it reaches a firm, dough-like consistency. Then, you roll it into balls and serve it alongside hearty soups such as okra, bitter leaf, or pepper soup.

The color of ẹ̀bà can vary depending on whether you add palm oil, which gives it a yellow tint. Garri, the primary ingredient, is rich in starch and carbohydrates, making ẹ̀bà a filling and essential component of West African meals. Typically, it is enjoyed with flavorful soups and stews, and you can pair it with beef, stockfish, or mutton according to your preference.