Eba
Eba is garri turned into a swallow, cassava that has already been peeled, grated, fermented, pressed and dry-fried into granules, then reconstituted with boiling water into a smooth, firm dough eaten with soup. It is probably the most-eaten swallow in Nigeria, and its dominance has an entirely practical explanation. Garri keeps for months without refrigeration, needs no cooking to store, is cheap, and turns into a meal in about three minutes with nothing but hot water. In a country where power and cold storage are not guaranteed, that combination is difficult to beat. Pounded yam may carry more prestige, but garri carries the country. Two kinds are in general use. Yellow garri has palm oil worked in during frying, which gives it colour and a richer taste. White garri is fried without it and is plainer and more neutral. Which one a household keeps is largely regional and partly personal. Eba is not eaten on its own. It is a vehicle, pinched off with the fingers, rolled lightly, dipped into soup and swallowed rather than chewed, which is where the English name for the category comes from. Egusi, okra, afang, ogbono and every other Nigerian soup are all served with it. The fermentation that produces garri also removes the cyanogenic compounds present in raw cassava, which is why the processing matters as much as it does.
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