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Eba
Eba is a beloved Nigerian staple made from cassava flour, known for its stretchy, dough-like texture and ability to complement a variety of rich soups and stews. Traditionally served at family gatherings and celebrations, eba is not just a food; it's a symbol of unity and heritage, bringing people together around the dining table. Its neutral flavor perfectly balances the spicy and savory notes of Nigerian dishes, making it an essential part of any meal.
Servings: 4
Ingredients
- Cassava flour
- 2 cups
- Water
- 4 cups
- Salt
- 1/2 teaspoon
Instructions
- In a large pot, bring 4 cups of water to a rolling boil over high heat.
- Gradually add 2 cups of cassava flour to the boiling water while stirring continuously with a wooden spoon or spatula to prevent lumps from forming.
- Once all the flour is incorporated, reduce the heat to low and continue stirring vigorously for about 5-10 minutes until the mixture thickens and forms a smooth, stretchy dough-like consistency.
- Add 1/2 teaspoon of salt to the mixture, stirring well to incorporate it evenly throughout the dough.
- Remove the pot from heat and let it cool slightly for about 5 minutes.
- With slightly oiled hands, divide the eba into portions and shape them into smooth balls or mounds, as desired.
- Serve hot with your favorite Nigerian soups or stews, such as Egusi soup, Ogbono soup, or Pepper soup.
Dietary Information
Servings: 4 • Dish Type: Side Dish • Prep Time: 10 minutes • Cook Time: 10 minutes • Calories: 200 • Fat: 1g • Carbs: 48g • Protein: 1g • Sodium: 200mg • Sugar: 0g
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