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{{about|the African food||EBA (disambiguation)}}
{{about|the African food||EBA (disambiguation)}}
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{{Use dmy dates|date=April 2025}}
{{Culture of Nigeria}}


'''Ẹ̀bà ([[Yoruba language|Yoruba]])''' also known as '''Ebe''' or '''Pinon'''<nowiki/>' (in Togo, Benin, and southern Ghana) is a staple [[Swallow (food)|swallow]] from Nigeria, [[Togo]] and [[Benin]], also eaten in the West African sub-region and other African countries.<ref name="Quick guide fufu">{{Cite web |date=2017-11-28 |title=A Quick Guide to Fufu, Africa's Staple Food |url=https://www.okayafrica.com/what-is-fufu-a-quick-guide-to-africas-staple-food/ |access-date=2022-05-03 |website=OkayAfrica |language=en}}</ref><ref>{{Cite web |title=Tomi's Kitchen |url=https://food.bolt.eu/en-US/320-nairobi/p/34181-tomi%27s-kitchen |access-date=2022-05-23 |website=Bolt Food |language=en-US }}{{Dead link|date=February 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> The term èbà originates from [[Yoruba people|Yoruba]]. It is a cooked starchy vegetable food made from dried grated [[cassava]] (manioc) flour commonly known as [[garri]] all 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.<ref>{{Cite web|url=https://allnigerianfoods.com/what-is-eba|title=What is Eba {{!}} How to Prepare Garri|website=allnigerianfoods.com|date=29 December 2016|access-date=2018-11-14}}</ref><ref>{{Cite web |title=Nigerian Eba |url=https://www.seriouseats.com/nigerian-eba-5270376 |access-date=2022-05-23 |website=Serious Eats |language=en}}</ref><ref>{{Cite web |last=Amaechi |first=Din |date=2022-03-17 |title=What Does Eba Mean in Nigeria? |url=https://bettertourismafrica.org/niger/what-does-eba-mean-in-nigeria/ |access-date=2022-05-23 |language=en-US }}{{Dead link|date=February 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
'''Ẹ̀bà ([[Yoruba language|Yoruba]])''' also known as '''Ebe''' or '''Pinon'''<nowiki/>' (in Togo, Benin, and southern Ghana) is a staple [[okele]] or [[Swallow (food)|swallow]] from Nigeria, [[Togo]] and [[Benin]], also eaten in the West African sub-region and other African countries.<ref name="Quick guide fufu">{{Cite web |date=2017-11-28 |title=A Quick Guide to Fufu, Africa's Staple Food |url=https://www.okayafrica.com/what-is-fufu-a-quick-guide-to-africas-staple-food/ |access-date=2022-05-03 |website=OkayAfrica |language=en}}</ref><ref>{{Cite web |title=Tomi's Kitchen |url=https://food.bolt.eu/en-US/320-nairobi/p/34181-tomi%27s-kitchen |access-date=2022-05-23 |website=Bolt Food |language=en-US }}{{Dead link|date=February 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> The term èbà originates from [[Yoruba people|Yoruba]]. It is a cooked starchy vegetable food made from dried grated [[cassava]] (manioc) flour commonly known as [[garri]] all 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.<ref>{{Cite web|url=https://allnigerianfoods.com/what-is-eba|title=What is Eba {{!}} How to Prepare Garri|website=allnigerianfoods.com|date=29 December 2016|access-date=2018-11-14}}</ref><ref>{{Cite web |title=Nigerian Eba |url=https://www.seriouseats.com/nigerian-eba-5270376 |access-date=2022-05-23 |website=Serious Eats |language=en}}</ref><ref>{{Cite web |last=Amaechi |first=Din |date=2022-03-17 |title=What Does Eba Mean in Nigeria? |url=https://bettertourismafrica.org/niger/what-does-eba-mean-in-nigeria/ |access-date=2022-05-23 |language=en-US }}{{Dead link|date=February 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>


''Èbà'' is eaten with the fingers, rolled into a small ball, and dipped into thick soups such as [[Okra soup|okra]] soup, chilli paste in Togo, bitter leaf soup or with either [[okro]], [[ogbono|ọgbọnọ]] ([[Igbo language|Igbo]])/ apọn ([[Yoruba language|Yorùbá]]), or [[Ewedu soup|ewédú]], meat or fish, [[stew]]ed [[vegetable]]s or other [[sauce]]s such as ''[[gbẹ̀gìrì]]'', ''ofe akwu'' ([[Palm nut soup|banga]] soup) or [[egusi]] soup.<ref name="Quick guide fufu" />
''Èbà'' is eaten with the fingers, rolled into a small ball, and dipped into thick soups such as [[Okra soup|okra]] soup, chilli paste in Togo, bitter leaf soup or with either [[okro]], [[ogbono|ọgbọnọ]] ([[Igbo language|Igbo]])/ apọn ([[Yoruba language|Yorùbá]]), or [[Ewedu soup|ewédú]], meat or fish, [[stew]]ed [[vegetable]]s or other [[sauce]]s such as ''[[gbẹ̀gìrì]]'', ''ofe akwu'' ([[Palm nut soup|banga]] soup) or [[egusi]] soup.<ref name="Quick guide fufu" />
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== Preparation ==
== 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.<ref>{{Cite web |date=2019-09-04 |title=Eba Recipe – A Nigerian Garri Meal |url=https://9jafoods.com/eba-recipe-a-nigerian-garri-meal/ |access-date=2022-05-23 |website=9jafoods |language=en-GB}}</ref><ref>{{Cite web |last=Ayambem |first=Eya |date=2019-03-29 |title=How to make eba without lumps |url=https://www.wivestownhallconnection.com/how-to-make-eba-without-lumps.html/ |access-date=2022-05-23 |website=Wives Connection |language=en-US}}</ref><ref>{{Cite web |date=2019-10-31 |title=Nigerian Eba (How To Make Eba) |url=https://www.myactivekitchen.com/eba-roll-croissant/ |access-date=2022-05-23 |website=My Active Kitchen |language=en-GB}}</ref>
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.<ref>{{Cite web |date=2019-09-04 |title=Eba Recipe – A Nigerian Garri Meal |url=https://9jafoods.com/eba-recipe-a-nigerian-garri-meal/ |access-date=2022-05-23 |website=9jafoods |language=en-GB}}</ref><ref>{{Cite web |last=Ayambem |first=Eya |date=2019-03-29 |title=How to make eba without lumps |url=https://www.wivestownhallconnection.com/how-to-make-eba-without-lumps.html/ |access-date=2022-05-23 |website=Wives Connection |language=en-US |archive-date=26 March 2024 |archive-url=https://web.archive.org/web/20240326125856/https://www.wivestownhallconnection.com/how-to-make-eba-without-lumps.html/ |url-status=dead }}</ref><ref>{{Cite web |date=2019-10-31 |title=Nigerian Eba (How To Make Eba) |url=https://www.myactivekitchen.com/eba-roll-croissant/ |access-date=2022-05-23 |website=My Active Kitchen |language=en-GB}}</ref>


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.
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.
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* {{cite web |url=http://www.fatsecret.com/Diary.aspx?pa=fjrd&rid=247798 |title=Nutrition Facts. Eba. Calories |website=fatsecret.com |access-date=30 May 2022 }}
* {{cite web |url=http://www.fatsecret.com/Diary.aspx?pa=fjrd&rid=247798 |title=Nutrition Facts. Eba. Calories |website=fatsecret.com |access-date=30 May 2022 }}
* {{cite web |url=http://www.myfitnesspal.com/food/calories/nigerian-yoruba-white-eba-cooked-garri-238158397 |title=Nigerian Yoruba – White Eba (Cooked Garri) Serving Size : 100 g |access-date=30 May 2022 |archive-date=12 January 2022 |archive-url=https://web.archive.org/web/20220112211355/https://www.myfitnesspal.com/food/calories/nigerian-yoruba-white-eba-cooked-garri-238158397 |url-status=dead }}
* {{cite web |url=http://www.myfitnesspal.com/food/calories/nigerian-yoruba-white-eba-cooked-garri-238158397 |title=Nigerian Yoruba – White Eba (Cooked Garri) Serving Size : 100 g |access-date=30 May 2022 |archive-date=12 January 2022 |archive-url=https://web.archive.org/web/20220112211355/https://www.myfitnesspal.com/food/calories/nigerian-yoruba-white-eba-cooked-garri-238158397 |url-status=dead }}
{{Nigeria topics}}


[[Category:Cassava dishes]]
[[Category:Cassava dishes]]
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[[Category:Swallows (food)]]
[[Category:Swallows (food)]]
[[Category:Yoruba cuisine]]
[[Category:Yoruba cuisine]]
{{Nigeria-cuisine-stub}}

Latest revision as of 08:48, 29 December 2025

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Ẹ̀bà (Yoruba) also known as Ebe or Pinon' (in Togo, Benin, and southern Ghana) is a staple okele or swallow from Nigeria, Togo and Benin, also eaten in the West African sub-region and other African countries.[1][2] The term èbà originates from Yoruba. It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri all 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]

Èbà is eaten with the fingers, rolled into a small ball, and dipped into thick soups such as okra soup, chilli paste in Togo, bitter leaf soup or with either okro, ọgbọnọ (Igbo)/ apọn (Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as gbẹ̀gìrì, ofe akwu (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 and extra flavour while the white garri is fried without palm oil and is slightly more acidic with a sharper taste.[6][7]

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.[8][9][10]

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.[11] 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.[11][12]

Gallery

See also

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References

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External links

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