Eba

Ẹ̀bà also known as Utara (in Nigeria) or Pinon (in Togo, Benin, and southern Ghana) is a staple swallow from Nigeria, also eaten in the West African sub-region and other African countries.[1][2] The term èbà originates from the Yoruba people of southwest Nigeria. It is also called Utara by the Igbo People of Southeast Nigeria.[3] It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri. 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.[4][5][6]

This article is about the African food. For other uses, see EBA (disambiguation).
Garri to eat by hand with fish and greens. Ndop, Northwest Cameroon, 2011.
Eba with Okro soup and stew, dry fish and ponmo. Nigeria, 2021.
Eba and Efo riro (vegetable soup) with fish. Nigeria, 2014.
Main article: Cassava
Wraps of Eba and pounded yam.

Èbà/ Utara is eaten with the fingers, rolled into a small ball, and dipped into thick soups such as okra soup, bitter leaf soup or with either okro, ọgbọnọ (Igbo)/ apọn (Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as gbẹ̀gìrì, Amiedi (banga soup) or egusi soup.[1]

In West Africa, there two types of garri, the white and yellow; the yellow garri is prepared by frying with the addition of palm oil to give it a yellow colour, white garri is fried without palm oil.[7][8]

Preparation

Blended garri flour is mixed into hot water and stirred thoroughly and vigorously with a wooden spatula until it becomes a firm dough that can be rolled into a ball. It can be made with different types of garri.[9][10][11]

Depending on the type of garri flour used, Ẹ̀bà can vary in colour, from deep yellow to off white. Palm oil is often added to the garri during preparation, resulting in a bright yellow colour.

Nutrition

Eba is rich in starch and carbohydrates. Eba has a gross energy content of 381.5 kcal which is higher than other cassava products like fufu and lafun with 180 kcal and 357.7 respectively.[12] However, it has a crude protein content of 0.9g/100g, slightly lower than fufu and lafun with 1.0g/100g and 1.1g/100g respectively.[12][13]

See also

References
Wikimedia Commons has media related to Eba.
  1. "A Quick Guide to Fufu, Africa's Staple Food". OkayAfrica. 2017-11-28. Retrieved 2022-05-03.
  2. "Tomi's Kitchen". Bolt Food. Retrieved 2022-05-23.
  3. "Recipe: How To Prepare Eba The Right Way". Modern Ghana. 2018-01-24. Retrieved 2019-06-08.
  4. "What is Eba | How to Prepare Garri". allnigerianfoods.com. 29 December 2016. Retrieved 2018-11-14.
  5. "Nigerian Eba". Serious Eats. Retrieved 2022-05-23.
  6. Amaechi, Din (2022-03-17). "What Does Eba Mean In Nigeria?". Retrieved 2022-05-23.
  7. Adewale, Femi (2018-11-01). "'Eba, Amala healthier than Wheat'". Freedom Online. Retrieved 2023-02-21.
  8. "Eba - African Food Network". 2022-03-25. Retrieved 2023-02-25.
  9. "Eba Recipe - A Nigerian Garri Meal". 9jafoods. 2019-09-04. Retrieved 2022-05-23.
  10. Ayambem, Eya (2019-03-29). "How to make eba without lumps". Wives Connection. Retrieved 2022-05-23.
  11. "Nigerian Eba (How To Make Eba)". My Active Kitchen. 2019-10-31. Retrieved 2022-05-23.
  12. Ayankunbi, M. A.; Keshinro, O. O.; Egele, P. (1991-01-01). "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. ISSN 0308-8146.
  13. "Eba Food Recipe + Calories and Benefits | EpersianFood". Retrieved 2023-02-25.
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