Eba (Cassava Flake Swallow)

Introduction

Eba is a West African staple made from cassava flakes stirred into boiling water until it reaches a smooth, dough-like consistency. It takes about 10 minutes from start to finish and pairs with any soup—it absorbs flavors while providing a neutral, satisfying base that makes the dish itself secondary to what you serve alongside it.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4

Ingredients

• 1 liter water
• 2 milk tins of processed cassava flakes (garri)

Instructions

1. Boil water in a pot.
2. Gradually stir in the cassava flour, and cook until it forms a smooth dough.
3. Serve with your soup of choice.

Variations

Thicker consistency: Use 3 milk tins of cassava flakes instead of 2 for a denser dough that holds its shape more firmly on the plate.

Butter finish: Stir in a tablespoon of butter after the dough forms to add richness and a slight golden tone.

Garlic note: Add 1 teaspoon of garlic powder while stirring in the cassava flakes to introduce subtle savory depth.

Cheese addition: Mix in 2–3 tablespoons of grated cheese after cooking for a creamy, umami undertone.

Softer texture: Add 1 cup of warm broth instead of plain water to create a looser, more porridge-like consistency.

Tips for Success

Stir constantly as you add the flakes. Pouring all the cassava flour at once creates lumps; adding it gradually in a thin stream while stirring keeps the dough smooth and even.

Stop cooking when it pulls away from the pot sides. The dough is ready when it forms a cohesive mass and no longer sticks to the sides as you stir—usually 8–10 minutes.

Have your soup hot and ready. Eba cools and sets quickly, so serve it immediately with soup that’s been simmering while you prepare it.

Use a sturdy wooden spoon. The dough thickens enough to resist stirring; a flimsy spoon will bend or break under the resistance.

Storage and Reheating

Eba is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Eba hardens as it cools and does not reheat well—the texture becomes dense and loses its smooth quality. Leftovers work best broken into small pieces and stirred into warm soup or broth.

FAQ

Can I use cassava flour instead of processed cassava flakes?

Cassava flour is much finer and will clump more easily; you would need to reduce the amount to about 1.5 milk tins and stir very slowly to avoid lumps. Processed flakes (garri) are specifically designed for this dish and will give you the best result.

What soup pairs best with eba?

Any soup works—okra soup, egusi soup, bitter leaf soup, or even a simple vegetable broth. Choose based on what you have or what fits your meal plan; the eba’s neutral flavor complements spicy, rich, or light broths equally well.

Can I make eba ahead and reheat it later?

Eba is meant to be served immediately after cooking. If you need to prepare ahead, cook the dough just before serving and keep your soup hot on the stove.

How much soup should I serve with eba?

Serve eba as a base with enough soup to cover it generously—roughly 1 to 1.5 cups of soup per person, depending on how broth-heavy you prefer your bowl.