A popular swallow made with cassava meal and served with soups and stews.
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| Swallows are a category of soft cooked dough that can be made from roots, tubers, vegetables, and more, served as a starch at mealtimes in Nigeria. One of the most popular Nigerian swallows is eba, made by mixing garri (dried cassava meal) with boiling water. You can think of eba like polenta, although made with less liquid. Eba is generally unseasoned (save for imoyo eba, a version cooked with mostly meat or seafood stock that's common at Easter) and quick to prepare—it can be made right on the kitchen counter. Its slightly sweet and sour flavor and pliable, sticky texture make it the ideal starchy accompaniment to Nigerian soups and stews, and it can be enjoyed for breakfast, lunch, and dinner. | | | |
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