Eba — the golden cassava dough that anchors tables from Lagos to Abuja — is one of Nigeria’s most essential swallow foods. Made from dried cassava granules (yellow garri) and nothing but boiling water, Eba is eaten every single day across the country: at bustling roadside bukas, at Sunday family lunches, at naming ceremonies, and on quiet weeknight evenings when only a proper Nigerian meal will do. It is the faithful partner to egusi, ogbono, okra, ofe onugbu, efo riro, and every thick, flavourful soup in the West African repertoire.
What makes Eba so loved is its honest warmth — that familiar steam rising the moment garri hits boiling water, the satisfying resistance as the dough comes together under the spoon, and the soft golden colour that tells you it is ready. For Nigerians living across the UK, a hot mound of Eba alongside a pot of soup is more than a meal; it is a piece of home on a cold British evening, the smell of a mother’s kitchen, and the food that reminds you exactly where you come from.
To make perfect Eba you need just one key ingredient: quality yellow garri. Awuf Afro Store stocks Awuf Yellow Garri in generous family sizes, so you are always stocked up and ready to cook. Shop online and get it delivered straight to your door, wherever you are in the UK.
Ingredients
Serves 4
| Quantity | Ingredient |
|---|---|
| 3 cups (approx. 360g) | Yellow garri (plus a little extra to adjust firmness) |
| 700–900ml | Boiling water (freshly boiled from the kettle) |
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Method
- Fill a kettle and bring to a full boil. While it boils, measure out 3 cups of Awuf Yellow Garri into a bowl and set it beside the hob. Have a strong wooden spoon or an omorogun (traditional turning stick) ready.
- Pour 700ml of boiling water into a medium, heavy-bottomed saucepan and place over medium heat to keep it at a gentle boil. Use the smaller amount of water for a firmer Eba, up to 900ml for a softer result.
- Begin pouring the Awuf Yellow Garri into the boiling water in a slow, steady stream with one hand, while stirring vigorously and continuously with the other. Work quickly and keep stirring as you pour to prevent lumps forming.
- Once all the garri is in, stir firmly for 2–3 minutes, pressing and folding the dough against the sides and base of the pot. The Eba is ready when it forms a smooth, stretchy mass that pulls cleanly away from the pan with no stickiness. If it feels too soft, sprinkle in a little more garri and stir for another 1 minute.
- Turn the heat to its lowest setting, cover the pot tightly with a lid, and leave the Eba to steam for 2 minutes. This finishes the cooking and gives it a smooth, slightly glossy surface.
- Wet a small bowl or round cup with cold water. Scoop portions of Eba into the bowl, press firmly, and turn out onto serving plates to form neat domes. Serve immediately alongside your chosen soup.
Tips & Variations
- Always use freshly boiled water — water that has sat and cooled slightly will produce lumpy, uneven Eba. Work fast once the garri hits the water.
- For a tangier, more distinctly fermented flavour, swap yellow garri for Awuf Ijebu Garri (available at Awuf Afro Store in 5kg, 10kg, and 20kg bags). The fine-grain Ijebu variety is a firm favourite in many Yoruba households and gives a pleasantly sour Eba that pairs beautifully with egusi or okra soup.
- Leftover Eba keeps well wrapped tightly in cling film in the fridge for up to 24 hours. To reheat, leave the wrapped portion in a bowl of very hot water for 5 minutes until warmed through — it will be almost as good as fresh.
