How to Make Eba - Two Ways

Course: Side Dish

Cuisine: African, Nigerian

Diet: Gluten Free

Prep Time: 5

Total Time: 5

Servings: serving

Calories: 165kcal

Author: Jazzmine Woodard

Nigerian eba (garri fufu) made quick and easy with just two ingredients with both stovetop and microwave instructions

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Equipment

1 small saucepan for stovetop method
1 paddle spoon
1 microwave-safe bowl for microwave method

Ingredients

1 cup water
½ cup garri

Instructions

To Make Garri on the Stove

Add water to saucepan over medium high flame and bring to a boil (about 5 minutes) then remove from heat.
Add garri to boiled water immediately then mix and turn with spoon until smooth and free of lumps. (See recipe notes for texture guidance)
Wrap the warm eba in plastic wrap and roll into a ball to serve.

To Make Garri in the Microwave

Add garri and water to a microwave-safe dish and microwave on general setting for two to three minutes or until boiling.
Carefully remove the bowl and place on a sturdy surface. Mix and turn the garri and water with spoon until smooth and free of lumps. (See recipe notes for texture guidance)
Wrap the warm eba in plastic wrap and roll into a ball to serve.

Notes

Preparation

Eba is best made fresh and served while warm. I don't recommend making it more than about an hour before needed.

Troubleshooting

How to fix sticky eba? Eba is sticky when the water to garri ratio is too high. Add more garri one or two tablespoons at a time and turn until smooth. Repeat until desired texture is reached.

Why is my eba hard? Eba is more hard and stiff the higher the garri to water ration so add more hot water, one or two tablespoons at a time, to soften it. Repeat until you achieve the softness you want.

Storage

Place wrapped eba rolls on a heat-safe dish on a warm (but not active) stove or in the microwave or oven with a bowl of steaming water until you're ready to serve them.

Eba does not reheat well because the texture changes significantly with temperature changes. Because it's so quick and easy to make, it's honestly not worth freezing.

Nutrition