Yoruba white eba and Igbo Yellow eba__ which is the best?

Ẹ̀bà is a popular Nigerian staple food which is categorised under Swallow food eaten across the country; this post, however, will discuss the Yoruba white eba and Igbo Yellow eba and fine-tune which is the best?

Before that, to make eba garri flour is mixed into hot water and stirred well with a wooden spatula until it becomes like a firm dough, so it can be rolled into a ball and can keep its shape.

It can be made with different kinds of garri— yellow and white garri. The Yorubas are known to better consume white eba while the Igbos and other Southerners consume yellow garri.

As said earlier, Ẹ̀bà can either come in yellow or an off white colour. It comes in yellow when it is mixed with palm oil. The yellow is heavily eaten in southeast and south-south Nigeria.

The best way to eat it is to roll it into a small ball with fingers and dipped it into preferring richly made soup: Okro, Bitter leaf, Ogbono, Egusi, Banga, stewed vegetables etc each consisting of assorted meats and fishes.

Garri is very rich in starch and carbohydrate that gives energy. The Yoruba prefer eating the white eba, although, a few of them still prefer the yellow eba.

Fo me, I prefer the yellow eba, in that it looks glossy to the face compared to the weary looks of the white. And also it tastes differently and can be eaten on the go when one’s soup has finished.