Garri or Eba

Preparation

1. Bring the water to a vigorous boil in a kettle or pot. Pour the boiling water into a large, deep bowl or pot — you need roughly twice the volume of water to garri by weight. The water MUST be fully boiling; lukewarm water produces a lumpy, undercooked eba.
2. Add the garri to the boiling water in a steady stream, pouring it slowly and evenly over the surface of the water. Do not stir immediately — let it sit undisturbed for 30 seconds while it absorbs the water.
3. Using a strong wooden spoon or spatula, begin stirring and folding the garri into the water with firm, circular movements. Work quickly, pressing out lumps and folding the dough onto itself. Add a splash more boiling water if it appears too dry or stiff; add a little more garri if too wet.
4. Continue stirring and folding vigorously for 3–5 minutes until the eba is completely smooth, forms a single uniform mass, and pulls cleanly from the sides of the pot or bowl. It should be firm and pliable — similar to stiff mashed potato — but not crumbly or dry.
5. Wet a spoon and smooth the surface of the eba. Divide into 4 portions and shape each into a smooth dome using a wet spoon or by rolling in a wet, greased bowl. Serve immediately alongside soup — eba firms up and becomes harder as it cools.