Ẹ̀bà (Yoruba language) also known as Ebe or Pinon' (in Togo, Benin, and southern Ghana) is a staple swallow from Nigeria, Togo and Benin, also eaten in the West African sub-region and other African countries.
Èbà is eaten with the fingers, rolled into a small ball, and dipped into thick soups such as Okra soup soup, chilli paste in Togo, bitter leaf soup or with either okro, ogbono (Igbo language)/ apọn (Yoruba language), or Ewedu soup, meat or fish, or other such as gbẹ̀gìrì, ofe akwu (banga soup) or egusi soup.
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.
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.
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
. 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.
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.
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