Eba
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Ẹ̀bà (Yoruba)also known asEbeorPinon' (in Togo, Benin, and southern Ghana) is a stapleswallowfromNigeria,TogoandBenin,also eaten in the West African sub-region and otherAfricancountries.[1][2]The term èbà originates fromYoruba.It is a cooked starchy vegetable food made from dried gratedcassava(manioc) flour commonly known asgarriall across West Africa. It is often eaten with rich soups and stews, with beef, stockfish or mutton. The dish is often described as having a slightly sour, sharp taste.[3][4][5]
Èbàis eaten with the fingers, rolled into a small ball, and dipped into thick soups such asokrasoup, chilli paste in Togo, bitter leaf soup or with eitherokro,ọgbọnọ(Igbo)/ apọn (Yorùbá), orewédú,meat or fish,stewedvegetablesor othersaucessuch asgbẹ̀gìrì,ofe akwu(bangasoup) oregusisoup.[1]
In West Africa, there two types of garri, the white and yellow; the yellow garri is prepared byfryingwith the addition ofpalm oilto give it a yellow colour and extra flavour while the white garri is fried without palm oil and is slightly more acidic with a sharper taste.[6][7]
Preparation
[edit]Blendedgarriflouris mixed into hot water and stirred thoroughly and vigorously with a woodenspatulauntil it becomes a firmdoughthat can be rolled into a ball. It can be made with different types of garri.[8][9][10]
Depending on the type of garri flour used, Ẹ̀bà can vary in colour, from deep yellow to off white.Palm oilis often added to the garri during preparation, resulting in a bright yellow colour.
Nutrition
[edit]Eba is rich in starch andcarbohydrates.Eba has a gross energy content of 381.5 kcal which is higher than other cassava products likefufuandlafunwith 180 kcal and 357.7 respectively.[11]However, it has a crude protein content of 0.9g/100g, slightly lower thanfufuandlafunwith 1.0g/100g and 1.1g/100g respectively.[11][12]
Gallery
[edit]-
Garri to eat by hand with fish and greens. Ndop, NorthwestCameroon,2011 -
Eba and Efo riro (vegetable soup) with fish. Nigeria, 2014 -
Wraps of Eba and pounded yam
See also
[edit]References
[edit]
- ^ab"A Quick Guide to Fufu, Africa's Staple Food".OkayAfrica.28 November 2017.Retrieved3 May2022.
- ^"Tomi's Kitchen".Bolt Food.Retrieved23 May2022.[permanent dead link]
- ^"What is Eba | How to Prepare Garri".allnigerianfoods.com.29 December 2016.Retrieved14 November2018.
- ^"Nigerian Eba".Serious Eats.Retrieved23 May2022.
- ^Amaechi, Din (17 March 2022)."What Does Eba Mean In Nigeria?".Retrieved23 May2022.[permanent dead link]
- ^Adewale, Femi (1 November 2018)."'Eba, Amala healthier than Wheat'".Freedom Online.Retrieved21 February2023.
- ^"Eba - African Food Network".25 March 2022.Retrieved25 February2023.
- ^"Eba Recipe - A Nigerian Garri Meal".9jafoods.4 September 2019.Retrieved23 May2022.
- ^Ayambem, Eya (29 March 2019)."How to make eba without lumps".Wives Connection.Retrieved23 May2022.
- ^"Nigerian Eba (How To Make Eba)".My Active Kitchen.31 October 2019.Retrieved23 May2022.
- ^abAyankunbi, M. A.; Keshinro, O. O.; Egele, P. (1 January 1991)."Effect of methods of preparation on the nutrient composition of some cassava products—Garri (eba), 'Lafun' and 'Fufu'".Food Chemistry.41(3): 349–354.doi:10.1016/0308-8146(91)90059-W.ISSN0308-8146.
- ^"Eba Food Recipe + Calories and Benefits | EpersianFood".3 May 2020.Retrieved25 February2023.
External links
[edit]- Animashaun, Ayoola (12 February 2014)."Iyan (Pounded Yam)".mydestination.com.Archived fromthe originalon 5 March 2016.Retrieved30 May2022.
- "Nutrition Facts. Eba. Calories".www.fatsecret.com.Retrieved30 May2022.
- "Nigerian Yoruba - White Eba (Cooked Garri) Serving Size: 100 g".Archived fromthe originalon 12 January 2022.Retrieved30 May2022.
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