How to make Nigerian Eba (Nigerian Garri Swallow)
How to make Nigerian Eba (Nigerian Garri Swallow)
Cuisine: NigerianDifficulty: EasyServings
5
servingsPrep time
2
minutesCooking time
5
minutesTotal time
7
minutesEba, made from cassava flakes (garri), is a soft, stretchy swallow dish widely eaten across Nigeria. It’s quick, filling, and pairs well with nearly all Nigerian soups from Egusi to Ogbono, Afang, and Okra.
Ingredients
2 cups garri (white or yellow)
4 cups clean hot water (boiled)
A pinch of salt (optional)
Extra warm water for adjusting consistency
Directions
- Boil Water
Bring 4 cups of clean water to a boil in a kettle or pot. - Add Garri to Bowl
Pour the 2 cups of garri into a wide bowl. - Mix with Hot Water
Gently pour the hot water over the garri (enough to submerge it fully).
Cover and allow to sit undisturbed for 1–2 minutes to absorb water. - Stir Thoroughly
Using a wooden spatula or spoon, stir the mixture vigorously in a folding motion until it becomes smooth, stretchy, and lump-free.
Add more hot water if too thick, or more garri if too soft, and stir again. - Mold and Serve
Wet your hands and mold into rounded balls.
Serve hot with your preferred Nigerian soup.
Notes
- Best Soups to Pair With Eba:
Egusi soup
Okra or Ogbono soup
Bitterleaf soup
Vegetable (Efo Riro)
Banga soup
Oha soup - Yellow garri has palm oil added for flavor — a great variation.
Adjust water-to-garri ratio for preferred texture (firm or soft).
Stir quickly while hot to avoid lumps. - Pairing with rich soups boosts protein and fat content.
