Extra Eba Recipe

Bring water to a boil

Measure 600 ml of water and bring it to a rolling boil in a kettle or saucepan. Keep the water very hot — it should be boiling or just off the boil when pouring.

Season the water

Pour the boiling water into a heatproof bowl or mortar (or the pot you'll use to mix) and stir in 1 tsp salt until dissolved. If using oil, add 1 tbs vegetable oil to the water and mix; oil helps produce a slightly glossier, smoother eba but is optional.

Add garri

Place 3 cups of garri into the bowl with the hot salted water. Add the garri all at once or in two even portions depending on your preferred texture (all at once gives a firmer eba; in portions yields slightly softer).

Stir vigorously

Using a wooden spoon (or the traditional wooden spatula) or a sturdy stirring stick, stir vigorously and continuously for 1 to 2 minutes. Scrape the sides and bottom so there are no dry pockets. The garri will absorb the hot water and thicken quickly.

Knead and smooth

When the mixture holds together and no raw dry granules remain, press and fold the eba against the bowl sides with the spoon or your clean, wet hands (use a clean plastic bag over hands if preferred) to knead until smooth and elastic, about 30–60 seconds.

Portion and serve

Shape the eba into balls or portions using a spoon or wet hands and transfer to a serving plate. Serve immediately with soups or stews (eg. egusi, okra, ogbono). If the eba firms up while waiting, sprinkle a little hot water and re-knead briefly to restore softness.