Eba
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2008-05-10T02:40:15Z
Montco
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:''This article is about the African food; for the acronym, see [[EBA]]''
'''Eba '''is a [[staple food]] eaten in West [[Africa]], particularly in the Southern parts of [[Nigeria]]. It is made from [[cassava]] (manioc) flour known in West Africa as ''[[garri]]''.
To make eba, garri flour (which should be further pounded or ground if not already 'fine') is mixed into hot water and stirred well with a large wooden spoon until it becomes like a firm dough, firmer than, say, [[Mashed potato|mashed potatoes]], so it can be rolled into a ball and keep its shape.
A small amount of Eba is taken with the fingers and rolled into a small ball and dipped into a [[sauce]] such as pepper soup (''obe ata'' or ''ofe'' depending on dialect) with either [[okra]], [[ogbono]], or [[ewedu]] with meat or fish, or can be eaten with [[stew]]ed [[vegetable]]s or other sauces such as ''[[gbegiri]]'' or ofe-egusi.
Eba is a favorite of the [[Ijebu]]s of South-western Nigeria.
Other staples in [[Sub-Saharan Africa]] include [[Amala (food)|amala]] and [[fufu]] in [[West Africa]], [[ugali]] in [[East Africa]], and [[sadza]] in [[Southern Africa]], though these may also be made with the flour of maize or other starchy root vegetables.
==See also==
*[[Garri]]
*[[Cassava]]
*[[Amala (food)|Amala]]
*[[Fufu]]
*[[Ugali]]
*[[Sadza]]
*[[Eman|Pounded Yam]]
[[Category:African cuisine]]
[[Category:Nigerian cuisine]]
[[Category:Staple foods]]
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{{Nigeria-stub}}
[[ig:Eba]]