Eba and egusi soup is one of the most beloved Nigerian swallow combinations. Eba is a soft, stretchy swallow made from garri (fermented cassava flakes), while egusi soup is a thick, hearty soup made from ground melon seeds, leafy greens, and assorted meats or fish.
If you enjoy this pairing, you may also like Pounded Yam, Amala, and How to Make Fufu at Home.
Ingredients for Eba
- 2 cups white or yellow garri
- 3 cups boiling water
How to Make Eba
Step 1: Boil water in a kettle or small pot.
Step 2: Place garri in a heatproof bowl.
Step 3: Pour the boiling water over the garri in a steady stream.
Step 4: Cover the bowl for 1 minute to let the garri absorb the water.
Step 5: Stir vigorously with a wooden spatula until smooth and stretchy.
Step 6: Shape into a smooth ball and serve hot with egusi soup.
Tips for Smooth Eba
- Use truly boiling water for the best texture.
- Add the garri gradually until the right thickness is reached.
- Stir while hot for a stretchy finish.
- Serve immediately, since eba firms up as it cools.
Eba and egusi soup is a satisfying classic Nigerian meal that is quick to prepare once your soup is ready. Serve hot with a rich, well-seasoned egusi soup for the best experience.