Eba

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This article is about the African food; for the acronym, see EBA

Eba is a staple food eaten in West Africa, particularly Nigeria. It is derived from cassava (manioc) and is known in some parts of Africa as garri, the grain-like substance from which it is prepared. It is a favorite of the Ijebus of South-western Nigeria.

The garri is mixed into hot water, stirred and contorted till it adopts a more solidified state, ala mashed potatoes but firmer. Eba is then rolled into balls and dipped into a sauce like pepper soup (obe ata) with either okra, ogbono, or ewedu with meat or fish, or can be eaten with stewed vegetables or other sauces such as gbegiri or efo-egusi.
Similar staples in Sub-Saharan Africa include amala and fufu in West Africa, ugali in East Africa, and sadza in Southern Africa.