Eba: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
Orgfixer (talk | contribs)
340 edits
staple food is a better word
Cleaned up article, rearranged sections, deleted unreferenced section
Tags: references removed Visual edit
Line 8: Line 8:
[[File:Swallow_from_Nigeria.JPG|thumb|Wraps of Eba and pounded yam.]]
[[File:Swallow_from_Nigeria.JPG|thumb|Wraps of Eba and pounded yam.]]


'''Ẹ̀bà ('''in [[Nigeria]]) or '''Pinon ('''in [[Togo]], [[Benin]], and in southern of [[Ghana]]) is a [[staple food]] mainly eaten in the [[West Africa]]n sub-region and other African countries.<ref name="Quick guide fufu">{{Cite web |date=2017-11-28 |title=A Quick Guide to Fufu, Africa's Staple Food |url=https://www.okayafrica.com/what-is-fufu-a-quick-guide-to-africas-staple-food/ |access-date=2022-05-03 |website=OkayAfrica |language=en}}</ref><ref>{{Cite web |title=Tomi's Kitchen |url=https://food.bolt.eu/en-US/320-nairobi/p/34181-tomi%27s-kitchen |access-date=2022-05-23 |website=Bolt Food |language=en-US}}</ref> It is specifically called Eba by the [[Yoruba people|Yoruba]] people of South West of Nigeria and other Yoruba-speaking states of the same country.<ref>{{Cite web|url=https://www.modernghana.com/lifestyle/10875/recipe-how-to-prepare-eba-the-right-way.html|title=Recipe: How To Prepare Eba The Right Way|date=2018-01-24|website=Modern Ghana|access-date=2019-06-08}}</ref> It is a cooked starchy vegetable food made from dried grated [[cassava]] (manioc) flour, it is commonly known as ''[[garri]].'' The dish is often described as having a slightly sour, sharp taste.<ref>{{Cite web|url=https://allnigerianfoods.com/what-is-eba|title=What is Eba {{!}} How to Prepare Garri|website=allnigerianfoods.com|date=29 December 2016|access-date=2018-11-14}}</ref><ref>{{Cite web |title=Nigerian Eba |url=https://www.seriouseats.com/nigerian-eba-5270376 |access-date=2022-05-23 |website=Serious Eats |language=en}}</ref><ref>{{Cite web |last=Amaechi |first=Din |date=2022-03-17 |title=What Does Eba Mean In Nigeria? |url=https://bettertourismafrica.org/niger/what-does-eba-mean-in-nigeria/ |access-date=2022-05-23 |language=en-US}}</ref>
'''Ẹ̀bà ('''in [[Nigeria]]) or '''Pinon ('''in [[Togo]], [[Benin]], and southern [[Ghana]]) is a [[staple food]] mainly eaten in the [[West Africa]]n sub-region and other African countries.<ref name="Quick guide fufu">{{Cite web |date=2017-11-28 |title=A Quick Guide to Fufu, Africa's Staple Food |url=https://www.okayafrica.com/what-is-fufu-a-quick-guide-to-africas-staple-food/ |access-date=2022-05-03 |website=OkayAfrica |language=en}}</ref><ref>{{Cite web |title=Tomi's Kitchen |url=https://food.bolt.eu/en-US/320-nairobi/p/34181-tomi%27s-kitchen |access-date=2022-05-23 |website=Bolt Food |language=en-US}}</ref> The term èbà originates from the [[Yoruba people|Yoruba]] people of southwest Nigeria.<ref>{{Cite web|url=https://www.modernghana.com/lifestyle/10875/recipe-how-to-prepare-eba-the-right-way.html|title=Recipe: How To Prepare Eba The Right Way|date=2018-01-24|website=Modern Ghana|access-date=2019-06-08}}</ref> It is a cooked starchy vegetable food made from dried grated [[cassava]] (manioc) flour commonly known as ''[[garri]].'' It is considered a staple food of West Africa especially Nigeria, and is often eaten with rich soups and stews, with beef, stockfish or mutton. The dish is often described as having a slightly sour, sharp taste.<ref>{{Cite web|url=https://allnigerianfoods.com/what-is-eba|title=What is Eba {{!}} How to Prepare Garri|website=allnigerianfoods.com|date=29 December 2016|access-date=2018-11-14}}</ref><ref>{{Cite web |title=Nigerian Eba |url=https://www.seriouseats.com/nigerian-eba-5270376 |access-date=2022-05-23 |website=Serious Eats |language=en}}</ref><ref>{{Cite web |last=Amaechi |first=Din |date=2022-03-17 |title=What Does Eba Mean In Nigeria? |url=https://bettertourismafrica.org/niger/what-does-eba-mean-in-nigeria/ |access-date=2022-05-23 |language=en-US}}</ref>

To make ẹ̀bà, [[garri]] flour (which should be further blended if not already 'smooth') is mixed into hot water and stirred thoroughly and vigorously with a wooden spatula until it becomes a firm dough, that can be rolled into a ball. It can be made with different types of garri.<ref>{{Cite web |date=2019-09-04 |title=Eba Recipe - A Nigerian Garri Meal |url=https://9jafoods.com/eba-recipe-a-nigerian-garri-meal/ |access-date=2022-05-23 |website=9jafoods |language=en-GB}}</ref><ref>{{Cite web |last=Ayambem |first=Eya |date=2019-03-29 |title=How to make eba without lumps |url=https://www.wivestownhallconnection.com/how-to-make-eba-without-lumps.html/ |access-date=2022-05-23 |website=Wives Connection |language=en-US}}</ref><ref>{{Cite web |date=2019-10-31 |title=Nigerian Eba (How To Make Eba) |url=https://www.myactivekitchen.com/eba-roll-croissant/ |access-date=2022-05-23 |website=My Active Kitchen |language=en-GB}}</ref>

⚫
To eat, a small amount of ẹ̀bà is taken with the fingers and rolled into a small ball and dipped into the [[soup|ọbẹ̀]] (a thick soup) such as okra soup, bitter leaf ([[vernonia|ewúro]]) soup or pepper soup (''ọbẹ̀ ata'' or ''ẹ̀fọ́'' depending on dialect) with either [[okro]], [[ogbono|ọgbọnọ]] ([[Igbo language|Igbo]])/ apọn ([[Yoruba language|Yorùbá]]), or [[ewedu|ewédú]], meat or fish, [[stew]]ed [[vegetable]]s or other sauces such as ''[[gbẹ̀gìrì]]'', Amiedi (banga soup) or [[egusi]] soup (melon).<ref name="Quick guide fufu" />

⚫
Eba has a gross energy content of 381.5 kcal which is higher than other cassava products like fufu and lafun with 180 kcal and 357.7 respectively.<ref name=":0">{{Cite journal |last1=Ayankunbi |first1=M. A. |last2=Keshinro |first2=O. O. |last3=Egele |first3=P. |date=1991-01-01 |title=Effect of methods of preparation on the nutrient composition of some cassava products—Garri (eba), 'Lafun' and 'Fufu' |url=https://dx.doi.org/10.1016/0308-8146%2891%2990059-W |journal=Food Chemistry |language=en |volume=41 |issue=3 |pages=349–354 |doi=10.1016/0308-8146(91)90059-W |issn=0308-8146}}</ref> However, it has a crude protein content of 0.9g/100g, slightly lower than fufu and lafun with 1.0g/100g and 1.1g/100g respectively.<ref name=":0" />


⚫
Èbà is eaten with the fingers, rolled into a small ball, and dipped into [[soup|ọbẹ̀]] (a thick soup) such as okra soup, bitter leaf ([[vernonia|ewúro]]) soup or pepper soup (''ọbẹ̀ ata'' or ''ẹ̀fọ́'' depending on dialect) with either [[okro]], [[ogbono|ọgbọnọ]] ([[Igbo language|Igbo]])/ apọn ([[Yoruba language|Yorùbá]]), or [[ewedu|ewédú]], meat or fish, [[stew]]ed [[vegetable]]s or other sauces such as ''[[gbẹ̀gìrì]]'', Amiedi (banga soup) or [[egusi]] soup.<ref name="Quick guide fufu" />
== Preparation ==
== Preparation ==
In preparing èbà, you need to have garri flour ready. Get an amount of water on a cooker, allow the water heat well enough. Some prefer to stir the garri on cooker while some prefer to prepare in a separate bowl. Once the water heats, get a bowl, pour the water and then gradually pour the garri till it gets to your satisfaction in terms of thickness. Finally, you have your èbà to be served hot.<ref>{{Cite web |date=2019-07-24 |title=Eba food (How to make Eba) |url=https://kscuisine.com/eba-food-how-to-make-eba/ |access-date=2022-07-23 |website=K's Cuisine |language=en-US}}</ref>
Blended [[garri]] flour is mixed into hot water and stirred thoroughly and vigorously with a wooden spatula until it becomes a firm dough that can be rolled into a ball. It can be made with different types of garri.<ref>{{Cite web |date=2019-09-04 |title=Eba Recipe - A Nigerian Garri Meal |url=https://9jafoods.com/eba-recipe-a-nigerian-garri-meal/ |access-date=2022-05-23 |website=9jafoods |language=en-GB}}</ref><ref>{{Cite web |last=Ayambem |first=Eya |date=2019-03-29 |title=How to make eba without lumps |url=https://www.wivestownhallconnection.com/how-to-make-eba-without-lumps.html/ |access-date=2022-05-23 |website=Wives Connection |language=en-US}}</ref><ref>{{Cite web |date=2019-10-31 |title=Nigerian Eba (How To Make Eba) |url=https://www.myactivekitchen.com/eba-roll-croissant/ |access-date=2022-05-23 |website=My Active Kitchen |language=en-GB}}</ref>

Depending on the type of garri flour used, Ẹ̀bà can vary in colour, from deep yellow to off white. A more vivid shade of yellow can be obtained by mixing [[palm oil]] with the garri during preparation. Garri is very rich in starch and [[carbohydrate]]. It is quite heavy as a meal and a staple food of West Africans especially Nigeria. It is often eaten with richly made soups and stews, with beef, stockfish or mutton depending on personal taste.

== Gari (Eba Food) calories ==
{{unreferenced section|date=October 2022}}
100g of Roasted gari has 94.3kcal of energy.  Most of this energy is from carbohydrate (23.28g). Protein content is very low at 0.18g and the fat content is so low that you can neglect it. Micronutrient content is also very low in gari.


Depending on the type of garri flour used, Ẹ̀bà can vary in colour, from deep yellow to off white. [[Palm oil]] is often added to the garri during preparation, resulting in a bright yellow colour.
If you cook the gari into a stiff porridge called eba food, you will receive 98.74kcals from 100g (about 3.5 tablespoons for freshly prepared eba). However, remember that the average commonly consumed portion size of eba is about 395g.


== Nutrition ==
For the Yellow Gari (Eba) that has palm oil added during the processing, a 100g will give you 117kcals. However, yellow Gari contains more fiber and sugar content compared to the white gari and the beta carotene (vitamin A) is higher too.
⚫
Eba is rich in starch and [[carbohydrate|carbohydrates]]. Eba has a gross energy content of 381.5 kcal which is higher than other cassava products like fufu and lafun with 180 kcal and 357.7 respectively.<ref name=":0">{{Cite journal |last1=Ayankunbi |first1=M. A. |last2=Keshinro |first2=O. O. |last3=Egele |first3=P. |date=1991-01-01 |title=Effect of methods of preparation on the nutrient composition of some cassava products—Garri (eba), 'Lafun' and 'Fufu' |url=https://dx.doi.org/10.1016/0308-8146%2891%2990059-W |journal=Food Chemistry |language=en |volume=41 |issue=3 |pages=349–354 |doi=10.1016/0308-8146(91)90059-W |issn=0308-8146}}</ref> However, it has a crude protein content of 0.9g/100g, slightly lower than fufu and lafun with 1.0g/100g and 1.1g/100g respectively.<ref name=":0" />


==See also==
==See also==

Revision as of 11:28, 27 November 2022

This article is about the African food. For other uses, see EBA (disambiguation).
Garri to eat by hand with fish and greens. Ndop, Northwest Cameroon, 2011.
File:Eba with Okro soup and stew, dry fish and ponmo.jpg
Eba with Okro soup and stew, dry fish and ponmo. Nigeria, 2021.
Eba and Efo riro (vegetable soup) with fish. Nigeria, 2014.
Main article: Cassava
Wraps of Eba and pounded yam.

Ẹ̀bà (in Nigeria) or Pinon (in Togo, Benin, and southern Ghana) is a staple food mainly eaten in the West African sub-region and other African countries.[1][2] The term èbà originates from the Yoruba people of southwest Nigeria.[3] It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri. It is considered a staple food of West Africa especially Nigeria, and is often eaten with rich soups and stews, with beef, stockfish or mutton. The dish is often described as having a slightly sour, sharp taste.[4][5][6]

Èbà is eaten with the fingers, rolled into a small ball, and dipped into ọbẹ̀ (a thick soup) such as okra soup, bitter leaf (ewúro) soup or pepper soup (ọbẹ̀ ata or ẹ̀fọ́ depending on dialect) with either okro, ọgbọnọ (Igbo)/ apọn (Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as gbẹ̀gìrì, Amiedi (banga soup) or egusi soup.[1]

Preparation

Blended garri flour is mixed into hot water and stirred thoroughly and vigorously with a wooden spatula until it becomes a firm dough that can be rolled into a ball. It can be made with different types of garri.[7][8][9]

Depending on the type of garri flour used, Ẹ̀bà can vary in colour, from deep yellow to off white. Palm oil is often added to the garri during preparation, resulting in a bright yellow colour.

Nutrition

Eba is rich in starch and carbohydrates. Eba has a gross energy content of 381.5 kcal which is higher than other cassava products like fufu and lafun with 180 kcal and 357.7 respectively.[10] However, it has a crude protein content of 0.9g/100g, slightly lower than fufu and lafun with 1.0g/100g and 1.1g/100g respectively.[10]

See also

References

Wikimedia Commons has media related to Eba.
  1. ^ a b "A Quick Guide to Fufu, Africa's Staple Food". OkayAfrica. 2017-11-28. Retrieved 2022-05-03.
  2. ^ "Tomi's Kitchen". Bolt Food. Retrieved 2022-05-23.
  3. ^ "Recipe: How To Prepare Eba The Right Way". Modern Ghana. 2018-01-24. Retrieved 2019-06-08.
  4. ^ "What is Eba | How to Prepare Garri". allnigerianfoods.com. 29 December 2016. Retrieved 2018-11-14.
  5. ^ "Nigerian Eba". Serious Eats. Retrieved 2022-05-23.
  6. ^ Amaechi, Din (2022-03-17). "What Does Eba Mean In Nigeria?". Retrieved 2022-05-23.
  7. ^ "Eba Recipe - A Nigerian Garri Meal". 9jafoods. 2019-09-04. Retrieved 2022-05-23.
  8. ^ Ayambem, Eya (2019-03-29). "How to make eba without lumps". Wives Connection. Retrieved 2022-05-23.
  9. ^ "Nigerian Eba (How To Make Eba)". My Active Kitchen. 2019-10-31. Retrieved 2022-05-23.
  10. ^ a b Ayankunbi, M. A.; Keshinro, O. O.; Egele, P. (1991-01-01). "Effect of methods of preparation on the nutrient composition of some cassava products—Garri (eba), 'Lafun' and 'Fufu'". Food Chemistry. 41 (3): 349–354. doi:10.1016/0308-8146(91)90059-W. ISSN 0308-8146.

External links

Stub icon

This Nigerian cuisine-related article is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Eba&oldid=1124112615"