Description

Garri is one of Nigeria’s most widely eaten staples, made from processed, fermented cassava. Available in both white and yellow (palm-oil infused) varieties, it’s endlessly versatile.

Mixed with hot water, it becomes Eba, a smooth, firm swallow perfect with soups like Egusi, Ogbono, and Efo Riro. Soaked in cold water with sugar and groundnuts, it makes a quick, satisfying snack on its own.

Recipe tip: Stir vigorously while adding to hot water for a smooth, lump-free Eba.