Eba
In its own language: Ẹ̀bà
Cassava flour dough eaten with soups in West Africa
Eba is a staple food in Nigeria, Togo, and Benin, made by mixing garri (dried grated cassava flour) with hot water to form a firm, dough-like ball. It is usually eaten with the fingers, dipped into thick soups or stews, and comes in yellow or white varieties depending on whether palm oil is added.
- Made by mixing garri (cassava flour) with hot water
- Staple food in Nigeria, Togo, and Benin
- Eaten with fingers, dipped into thick soups
- Comes in yellow (with palm oil) or white varieties
- Has a slightly sour, sharp taste
What is Eba?
Eba is a dough-like food made by stirring garri—cassava flour that has been dried and grated—into hot water until it thickens into a firm, elastic mass. It can be yellow or white: yellow eba gets its color and flavor from palm oil added during preparation, while white eba is made without it and has a sharper, slightly sour taste. Eba is typically rolled into balls and eaten with the fingers, serving as a base for a range of hearty West African soups and stews.
Where does Eba come from?
Eba comes from the Yoruba people of Nigeria and is also a staple in Togo and Benin. The name 'Ẹ̀bà' is Yoruba in origin. It spread across West Africa as cassava became a major crop, and garri—cassava flour—became widely available. Eba is now a daily food in several countries, valued for its simplicity and versatility. Its preparation and use as a 'swallow' (a starchy food eaten with soups) is common in many West African homes.
How is Eba made?
To make eba, garri is poured into hot water and stirred vigorously with a wooden spatula until it forms a smooth, firm dough. The amount of garri and water can be adjusted for a softer or firmer consistency. If yellow eba is desired, palm oil is mixed into the garri before or during stirring. The finished dough is shaped into balls or portions, ready to be served with soup.
How and when is Eba eaten?
Eba is typically eaten by hand, rolled into small balls, and dipped into thick soups or stews. Common accompaniments include okra soup, egusi (melon seed) soup, bitter leaf soup, ogbono (wild mango seed) soup, and vegetable or meat stews. In Togo, it may be paired with chilli paste. Eba is a regular part of lunch or dinner in many West African households, often shared at family meals.
Kinds of Eba
Eba varies mainly in the type of garri used. White garri produces a pale, slightly acidic eba, while yellow garri, made by adding palm oil during frying, results in a golden color and richer flavor. The choice of soup or stew to eat with eba also varies by region and personal preference. In some areas, eba is called 'Ebe' or 'Pinon', especially in Togo, Benin, and southern Ghana.
What Eba means
Eba is deeply woven into daily life in Nigeria, Togo, and Benin, serving as a staple food for many families. It is valued for being filling, easy to prepare, and adaptable to different soups. Eba is often present at both everyday meals and larger gatherings. Its status as a 'swallow' links it to a broader tradition of starchy foods eaten with soups across West Africa.
Questions people ask about Eba
What is Eba made of?
Eba is made from garri, which is dried and grated cassava flour, mixed with hot water. Palm oil may be added for yellow eba.
Where does Eba come from?
Eba originates from Nigeria, specifically among the Yoruba people, and is also common in Togo and Benin.
How is Eba eaten?
Eba is eaten by hand, rolled into small balls, and dipped into thick soups or stews such as okra, egusi, or bitter leaf soup.
What does Eba taste like?
Eba has a slightly sour, sharp taste, especially when made with white garri. Yellow eba, with palm oil, has a richer flavor.
Is Eba vegetarian or vegan?
Eba itself is vegan, as it is made from cassava flour and water, with optional palm oil. The soups served with it may vary.
Good reading and sources
The facts on this page come from the Wikipedia article "Eba", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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