Eba, also known as garri, is a popular Ghanaian dish made from cassava flour. It’s a staple food in many African countries and is often served as an accompaniment to various stews and soups. If you are hearing of this meal for the first time, it is normal to wonder how it is made and this is what we’re going to help you learn on this page!
Here’s how to make Eba:
Ingredients to Make Eba
Cassava flour (Garri): This is simply a collection of cassava flakes (Dry).
Hot Water: Needed to mix garri powder till a homogenous semi solid mix is reached
Tools to make Eba In Ghana
Wooden Spatula: Required to mix garri and hot water
Bowl: Needed to serve as a mixing bay
Pot/Kettle: Needed to boil hot water
Stove (source of heat): To heat water
Instructions to help you Make a Nice Eba
Boil Water: Start by boiling some water in a kettle or a pot. You’ll need enough boiling water to make the eba, so estimate the quantity based on the number of servings you want.
Prepare Your Bowl: While the water is boiling, get a clean, dry bowl ready for mixing the eba. It’s important to use a heat-resistant bowl as you’ll be pouring the hot water into it.
Add Cassava Flour: Measure the desired amount of cassava flour (garri) into the bowl. The amount depends on how many servings you want. A common ratio is about 2 parts garri to 1 part water.
Pour Boiling Water: Once the water has reached a rolling boil, carefully pour it over the garri in the bowl. Start with a small amount of water and gradually add more as needed.
Mix: Immediately start mixing the hot water and garri together with a wooden spatula or a wooden spoon. Be cautious, as the mixture will be very hot.
Keep Mixing: Continue mixing vigorously until you achieve a smooth, uniform consistency. You want the eba to be firm but not too stiff. If it’s too stiff, you can add a little more hot water and continue mixing.
Shape the Eba: Using your wooden spatula or spoon, shape the eba into a mound or a smooth, round shape in the center of the bowl.
Serve: Eba is traditionally served as an accompaniment to soups and stews. It’s typically served in small portions on individual plates alongside the main dish. Use your fingers to scoop up the eba and use it to pick up the stew or soup.
In conclusion, making eba is a straightforward process that results in a delicious and versatile West African staple. With just two main ingredients – cassava flour and water – you can create a satisfying and hearty accompaniment for a wide range of soups and stews. Whether you’re new to African cuisine or a seasoned enthusiast, mastering the art of making eba opens the door to a world of culinary delights. So, don’t hesitate to give it a try and savor the rich flavors of this beloved African dish.
Remember that eba is quite hot when freshly made, so take care when handling it. It’s a versatile and filling side dish that complements a wide variety of African dishes. Enjoy! And that is how to Make eba
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