Eba, a classic West African dish which can be served as an accompaniment to dishes such as Egusi Soup. Traditionally this dish is eaten communally using the hands. A small amount is rolled in the hand, then dipped into the soup before being eaten.

Eba is served with egusi soup! Find the Egusi soup recipe [here](https://www.bmc.org/recipes/egusi-soup).



 

    Serves: 2 servings    Total Time:  25 minutes Prep Time: 10 minutes Cook Time: 15 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Cassava\_Flakes –½ cup Water  - 1+ cups, boiling 

## Instructions

Step 1

Add boiling water to a heat-proof bowl or pot. Sprinkle in the cassava flakes, distributing them evenly in the water. 

Step 2

Use a wooden spatula or spoon to mix and mash it against the sides of the bowl until it comes together into a smooth dough without lumps. 

Step 3

Add more water if it is too hard, or more cassava flakes if it is too liquid. It should be the texture of thick mashed potatoes. 

 

### Notes

## Nutrition Information

  Calories: 105.30 Calories Fat: 0.9g Saturated Fat: 0g Carbohydrates: Net Carb: 26.76g Dietary Fiber: 1.96g Protein: 0.37g