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Ẹ̀bà (Yoruba) also known asEbe orPinon' (in Togo, Benin, and southern Ghana) is a stapleswallow fromNigeria,Togo andBenin, also eaten in the West African sub-region and otherAfrican countries.[1][2] The term èbà originates fromYoruba. It is a cooked starchy vegetable food made from dried gratedcassava (manioc) flour commonly known asgarri 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 asokra soup, chilli paste in Togo, bitter leaf soup or with eitherokro,ọgbọnọ (Igbo)/ apọn (Yorùbá), orewédú, meat or fish,stewedvegetables or othersauces such asgbẹ̀gìrì,ofe akwu (banga soup) oregusi soup.[1]
In West Africa, there two types of garri, the white and yellow; the yellow garri is prepared byfrying with the addition ofpalm 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]
Blendedgarriflour is mixed into hot water and stirred thoroughly and vigorously with a woodenspatula until it becomes a firmdough 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.
Eba is rich in starch andcarbohydrates. Eba has a gross energy content of 381.5 kcal which is higher than other cassava products likefufu andlafun with 180 kcal and 357.7 respectively.[11] However, it has a crude protein content of 0.9g/100g, slightly lower thanfufu andlafun with 1.0g/100g and 1.1g/100g respectively.[11][12]
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