Eba, also known as Ebe or Pinon in Togo, Benin and southern Ghana, is a staple okele or swallow food of Nigeria, Togo and Benin in West Africa. It is made by stirring yellow or white garri, dried grated cassava flour, into hot water until it forms a firm, slightly sour tasting dough. Eba is traditionally rolled into balls by hand and dipped into thick soups and stews rather than eaten on its own. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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Source Eba (Wikipedia)
Also in Geography Atlas: where this subject originated.
Source Eba (Wikipedia)
Also in Geography Atlas: where this subject originated.
Source Eba (Wikipedia)
Sources
1. Eba (Wikidata)
P495 (country of origin): Nigeria
Nigeria
P495 (country of origin): Benin
Benin
P495 (country of origin): Togo
Togo
View the SourceEba (Wikipedia)
Lead section
Eba (Yoruba: Ẹ̀bà), also known as Ebe or Pinon' (in Togo, Benin, and southern Ghana) is a staple Okele or swallow from Nigeria, Togo and Benin in the West African sub-region and other African countries.
- In Cuisine: Ghanaian Cuisine, Wikipedia category list
- In Cuisine: Nigerian Cuisine, Wikipedia category list
Uses Ingredient: Cassava, Lead paragraph
It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as Garri all across West Africa.
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