Eba facts for kids
Ẹ̀bà (pronounced Eh-bah) is a very important and popular food, especially in West Africa. People in Nigeria call it Eba, while in countries like Togo, Benin, and southern Ghana, it's known as Pinon. It's a staple food, meaning it's a main part of many people's diets, just like rice or bread might be for you.
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Eba is made from dried, grated cassava flour. This flour is commonly called garri. The dish often has a slightly sour or sharp taste, which many people enjoy.
To make Eba, garri flour is mixed into hot water. It's then stirred very well and quickly with a wooden spoon. This turns it into a firm dough that can be rolled into a ball. You can use different types of garri to make Eba.
When it's time to eat, people usually take a small piece of Eba with their fingers. They roll it into a little ball. Then, they dip it into a thick soup called ọbẹ̀. Popular soups include okra soup, bitter leaf (ewúro) soup, or pepper soup. These soups often have ingredients like okro, ọgbọnọ (also called apọn), or ewédú. People also enjoy Eba with meat, fish, stewed vegetables, or other sauces like gbẹ̀gìrì, Amiedi (banga soup), or egusi soup (made from melon seeds).
How Eba is Made
Making Eba is quite simple once you have the garri flour ready. First, you need to heat some water until it's hot enough. Some people prefer to mix the garri directly in a pot on the stove. Others like to prepare it in a separate bowl.
Once the water is hot, pour it into a bowl. Then, you gradually add the garri flour while stirring. You keep adding garri until the mixture reaches your desired thickness. When it's firm and smooth, your Eba is ready to be served hot.
Types and Nutrition
The color of Eba can change depending on the type of garri flour used. It can range from a deep yellow to an off-white color. If you want a brighter yellow shade, you can mix palm oil with the garri while you're preparing it.
Garri is very rich in carbohydrates and starch. This makes Eba a filling and energy-giving meal. It's a very important food for many people in West Africa, especially in Nigeria. Eba is often eaten with rich soups and stews. These can include beef, stockfish, or mutton, depending on what people like.
A 100-gram serving of roasted garri has about 94.3 calories. Most of this energy comes from carbohydrates. It has very little protein and almost no fat. It also doesn't have many vitamins or minerals.
When you cook garri into a stiff Eba, 100 grams (about 3.5 tablespoons) gives you around 98.74 calories. However, people usually eat a larger portion of Eba, which is about 395 grams.
Yellow garri, which has palm oil added during its making, gives you about 117 calories per 100 grams. Yellow garri also has more fiber and sugar than white garri. It also contains more beta-carotene, which your body turns into Vitamin A.
See also
In Spanish: Èbà para niños
