Today on Dee’s Mealz, you’re going to learn how to make garri (also known as Eba).
Garri (Eba) is a very popularly Fufu or swallow recipe. It is prepared using Garri flour which is made from cassava tubers.
It is among the popular fufu recipes in Nigeria and can go with almost all types of soups. I served mine with Bitter Leaf Soup (Ofe Onugbu) as you can see below.
There are two types of Garri flour. We have the yellow and the white garri.
Some are just good for drinking alone while some are just good for making Eba.
Although, there are some that are actually good for both drinking and for making Eba.
In today’s post, I will be showing you the two methods of preparing Eba.
The first method is done while the pot is still on heat, while the second method will be off heat. The quantity depends on the number of people you will be preparing it for.
So, let’s begin cooking.
INGREDIENTS
- Garri Flour
Below is a video you can watch on the preparation.
GARRI (EBA) PREPARATION
Method 1
Put water in a pot, set on heat and allow to boil.
As you add the garri flour to the boiling water (the pot should still be on heat), turn the flour in circles using a spatula.
Note: you’ll need to stir well to avoid lumps.
Keep adding and turn till it reaches your required thickness.
When it’s thick enough, stop adding the garri flour.
Stir very well with the spatula to make sure it’s mixed well before turning off the heat.
Method 2
Put water in a pot, set on heat and allow to boil.
When the water begins to boil, turn off the heat and pour the garri flour round in the pot.
If you don’t want to use the pot for the garri (eba), you can turn the water in a bowl that will be suitable for turning.
Sprinkle the garri flour until it reaches the level of the water.
Then use a spatula and turn very well. You should know it’s ready when you don’t see any dry flour.
When you are done with any of the 2 methods, you can serve with any soup of choice.
And we are done.
Don’t forget to share with family and friends.
