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:''This article is about the African food; for the acronym, see EBA (disambiguation)'' (詳細はstaple food eaten in West African subregion and beyond. It is made from cassava (manioc) flour, commonly known as ''garri''. To make ẹbà, gari flour (which should be further pounded or ground if not already 'fine') is mixed into hot water and stirred well with a large wooden spoon until it becomes like a firm dough, firmer than, say, mashed potatoes, so it can be rolled into a ball and can keep its shape. To eat, a small amount of ẹbà is taken with the fingers and rolled into a small ball and dipped into the ọbẹ (a thick soup) such as okra soup, bitter leaf (ewurò) soup or pepper soup (''ọbẹ ata'' or ''efo'' depending on dialect) with either okro, ọgbọnọ (Igbo)/apọn (Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as ''gbegiri'' or egusi soup (melon). Ẹbà is made from dried grated cassava. It can either come as yellow or an offshade of white. The yellow garri is often eaten by the Igbo tribe of Nigeria. It is made from mixing dried grated cassava with palmoil. Gari is very rich in starch and carbohydrate. It is quite heavy as a meal and a staple food of the western Nigerians. It is often eaten with richly made soups and stews, with beef, stockfish or mutton depending on personal taste. ==See also== *Egusi sauce *Garri *Cassava *Amala *Fufu *Ugali *Sadza *Pounded Yam 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Eba」の詳細全文を読む スポンサード リンク
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