Not all gari has the same texture. There are a variety of types of gari, and Nigerians seem to prefer a coarser dry cassava meal than Ghanaians and commonly cook it with more water to make their beloved eba. Their culinary influence has permeated Ghana and eba is now frequently found in restaurants and chop bars there as well.
Eba is commonly eaten with thick soups/stews. (In Nigeria, there is less distinction between soups and stews than in Ghana.)
Sometimes in restaurants the eba is formed into balls and placed in small plastic bags. The plastic bags also serve to keep flies off and thus are more hygienic.
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