Eba

Ẹ̀bà (Yoruba) also known as Ebe or Pinon' (in Togo, Benin, and southern Ghana) is a staple swallow from Nigeria, Togo and Benin, also eaten in the West African sub-region and other African countries.

It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as garri all across West Africa.

[6][7] 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.

[8][9][10] 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.