Eba Recipe - Allrecipes.com
  • READY IN 15 mins

Eba

Recipe by  

"A classic African dish which can be served as an accompaniment to dishes such as Egusi Soup. Traditionally this dish is eaten communally using the hands. A small amount is rolled in the hand, then dipped into the soup before being eaten."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • COOK

    15 mins
  • READY IN

    15 mins

Directions

  1. Bring the water to a boil in a large pot. Sprinkle in the gari, and cook, stirring constantly, until it becomes a paste similar to mashed potato consistency.
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2008

I haven't tried this recipe exactly, but I was taught this dish using semolina flour. It's very delicious with any kind of African stew!

 
Most Helpful Critical Review
Jun 26, 2007

We just call this "gari" in Nigeria. You can also experiment and use different types of flour such as yam flour (my personal favorite) or even Farina. It's very sticky so I suggest serving with a small bowl of water to dip your fingers in before making the small ball.

 

8 Ratings

Jul 09, 2006

I LOVE IT

 
Jun 29, 2009

I'm in Nigeria right now and seeing this recipe makes my heart glad! Yes, it really needs to be eating with soup to really appreciate its goodness.

 
Feb 08, 2010

I lived in Tanzania for 8 years and they make a similar dish with corn flour, called ugali. I usually add a bit of salt to give it some flavor, but this is optional. I'm used to it being served with kidney beans prepared in fresh coconut milk... mmmmmm!

 
Oct 23, 2008

Definitely a classic nigerian dish, if you live in baltimore you can get it premade at Pejus Kitchen, eat it with egusi stew!!!!

 
Apr 20, 2015

I made the Gari according to instructions but it is a brand new food to me and I was not excited about dipping it in soup--maybe in time-- so I let it cool a bit and made flat patties with it that I fried in oil and the at the end tossed on onions for a short time, I like my onions more raw. I make this almost everyday. It has become a staple in my diet. I love it. I eat it crispy with simple guacamole--avacado, onion, lemon, fresh garlic, salt and pepper-- and with herbed greek yogurt---salt and pepper and minced greens and fresh garlic, on a plate with cooked bitter greens, such as turnip or mustard greens. I cannot believe I found this food! I didn't even know I was looking forit. It was at the food shelf and I was curious. Now I don't go a day without it.

 

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Nutrition

  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 70.6 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 16 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Forgemaster
1 Followers 6 Saved Recipes
 
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