Nigerian-style Gari


Preparation info

  • Difficulty


  • Makes



Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

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.


  • cups dry gari



  1. Bring 4 cups of water to a boil in a saucepan. Set 1 cup of the hot water aside in case too much dry gari gets added. Remove the pan from the heat.
  2. Begin sprinkling the dry gari into the water by hand until it mostly covers the top of the water. Use a strong spoon (like a Ghanaian wooden stirring stick) to stir the gari, turning it and mixing it well and pressing it against the sides of the bowl or pan, until it becomes a thick paste. Add a little more of the reserved hot water if necessary. After several minutes of stirring, spoon the eba out into desired serving sizes.

To serve

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.