Eba

Eba, also known as Ebe or Pinon' is a staple Okele or swallow from Nigeria, Togo and Benin in the West African sub-region and other African countries. The term Ẹ̀bà originates from Yoruba. It is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as Garri all across West Africa. It 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.

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