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A firm, gently tangy cassava accompaniment made by hydrating food-grade roasted garri with hot water. Garri shows how one processed staple can serve different meals: its grains may be soaked as a refreshment or made into eba for soup. Nigerian recipe writers describe both white garri and yellow garri, the latter coloured with palm oil during processing. The finished dough is commonly portioned beside vegetable, seed or draw soups. Cultural context: Eba is widely eaten across Nigeria. The name identifies cooked garri dough; dry garri is also eaten in other forms. No exclusive ethnic origin is asserted.
Eba_(swallow_food).jpg by Tesleemah, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0
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Full source and image recordAllow 2 additional minutes for resting / soaking. Total: 10 minutes.
Bring both quantities of water to a full boil. Put 600 ml in a sturdy heatproof mixing bowl; keep the rest hot.
Sprinkle in the garri gradually and evenly. Let it absorb the water for 2 minutes, then fold and press with a strong wooden spoon until evenly hydrated.
If dry or crumbly, beat in reserved hot water 15 ml at a time. Stop when the dough holds a soft mound without loose grains or a puddle of water.
Divide into four portions using a damp spoon and serve warm with soup.
Garri varies in grain size and absorbency, so the extra water is an adjustment allowance. Do not substitute raw cassava flour or home-processed cassava of uncertain safety. Garri processing happens before this recipe. Timing: active preparation 3 min; cooking 5 min; additional passive time 2 min; conservative planning allowance 10 min. Some stages may overlap. For Recipe.ng display, prep_minutes includes the additional passive time; it is not all hands-on work. Recipe status: Research draft; not kitchen-tested. Allergens and checks: No major allergens intentionally included; check the garri label and accompaniments.
Research draft; not kitchen-tested
Also known as: Garri, Gari
Eba is widely eaten across Nigeria. The name identifies cooked garri dough; dry garri is also eaten in other forms. No exclusive ethnic origin is asserted.
Allergens: No major allergens intentionally included; check the garri label and accompaniments.
Rahma’s Kano KitchenAmala_ati_Ewedu_and_Ogunfe.png by Jostbrain, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0
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Chiamaka’s TableAkpu_na_Ofe.jpg by Ozims Divine, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0
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Safiya’s Family TableTuwo_masara_da_miyan_ayoyo.jpg by Salma kyari, via Wikimedia Commons, CC0 1.0 · CC0 1.0
Shown served with ayoyo soup; the soup partly covers the tuwo.
None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.
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