Introduction
Eba is one of the most widely eaten staple foods in Nigeria and a central part of everyday meals across the country. Made from garri—cassava that has been fermented, dried, and grated—eba is a type of “swallow,” meaning it is rolled by hand and dipped into soup rather than eaten with cutlery. Simple in preparation yet deeply significant culturally, eba represents comfort, nourishment, and tradition for millions of people.
Cassava has long been a major crop in West Africa, and garri production became popular because it allows cassava to be preserved for long periods. Over generations, Nigerians developed different ways of preparing garri, with eba becoming one of the most common forms. It is especially popular among the Yoruba people but is enjoyed nationwide, from homes and street food stalls to restaurants and celebrations.
At The Recipe Kitchen, this eba recipe focuses on the authentic Nigerian method. It uses the correct technique, texture, and handling to help beginners achieve smooth, lump-free eba that pairs perfectly with traditional soups, just as it is prepared in Nigerian kitchens every day.
Recipe Overview
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2–3 portions
Ingredients
- 2 cups garri (cassava granules)
- 3–4 cups water (adjust as needed)
Step-by-Step Instructions
- Bring the water to a boil
Pour the water into a medium saucepan and place over high heat. Allow the water to come to a rolling boil. The water must be very hot for the garri to cook properly. - Add the garri gradually
Reduce the heat to medium. Slowly pour the garri into the boiling water in a steady stream. Do not add it all at once, as this can cause lumps. - Stir continuously
Using a wooden spoon or spatula, stir immediately and continuously as you add the garri. This is the most important step to ensure a smooth texture. - Adjust consistency
Continue stirring until the mixture thickens and pulls away from the sides of the pot. If the eba is too thick, sprinkle in a small amount of hot water. If it is too soft, sprinkle in a little more garri. - Smooth the eba
Reduce the heat to low and continue to turn and press the eba against the sides of the pot for 2–3 minutes. This helps eliminate lumps and creates a smooth, elastic texture. - Check doneness
The eba should be smooth, firm but stretchy, and slightly glossy. There should be no raw garri granules. - Serve hot
Scoop the eba into portions and serve immediately with soup.
Cooking Tips & Variations
- Garri quality matters: Fine, well-fermented garri produces smoother eba than coarse garri.
- Water temperature: Always use boiling water; lukewarm water will result in lumpy or undercooked eba.
- Stirring technique: Stir in one direction initially, then fold and press once the eba thickens.
- Yellow eba: Use yellow garri (made with palm oil) for a richer colour and slightly different flavour.
- Soft or firm preference: Some people prefer soft eba, others firmer. Adjust water quantity to suit your taste.
What to Serve With Eba
Eba is always served with Nigerian soups, including:
- Egusi soup
- Okra soup
- Ogbono soup
- Efo riro
- Bitterleaf soup
- Vegetable soup
The neutral flavour of eba makes it the perfect base for rich, spicy, and hearty soups.
Storage & Reheating
- Storage: Fresh eba is best eaten immediately. Leftovers can be wrapped tightly in plastic wrap or stored in an airtight container for up to 24 hours.
- Reheating: Reheat by steaming or microwaving with a sprinkle of water, then knead gently to restore softness.
- Freezing: Freezing is not recommended, as eba loses its texture when thawed.
Frequently Asked Questions
Why is my eba lumpy?
Lumps usually form when garri is added too quickly or not stirred immediately. Add gradually and stir constantly.
Can I use cold water to make eba?
No. Eba must be made with boiling water to cook the garri properly and achieve the correct texture.
Is eba the same as fufu?
No. Eba is made from garri, while fufu is usually made from fermented cassava or yam flour. They differ in taste, texture, and preparation.
Final Thoughts
Eba is one of Nigeria’s most essential foods, valued for its simplicity, versatility, and deep cultural importance. Though it requires only two ingredients, mastering the technique makes all the difference. When prepared correctly, eba is smooth, satisfying, and the perfect companion to Nigeria’s rich and flavourful soups. This authentic recipe ensures reliable results and brings a true taste of Nigerian home cooking to your table.
