To make ẹbà, gari flour (which should be further pounded or ground if not already ‘fine’) is mixed into hot water and stirred well with a large wooden spoon until it becomes like a firm dough, firmer than, say, mashed potatoes, so it can be rolled into a ball and can keep its shape.
To eat, a small amount of ẹbà is taken with the fingers and rolled into a small ball and dipped into the ọbẹ (a thick soup) such as okro soup, bitter leaf (ewurò) soup or pepper soup (ọbẹ ata or efo depending on dialect) with either okro, ọgbọnọ (Igbo)/apọn (Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as gbegiri or egusi soup (melon).
Other staples in Sub-Saharan Africa include Amala, Kenkey and Fufu in West Africa, Ugali in East Africa, and Sadza in Southern Africa, though these may also be made with the flour of maize or other starchy root vegetables.
Ẹbà is made from dried grated cassava. It can either come as yellow or an offshade of white. The yellow garri is often eaten by the Igbo tribe of Nigeria. It is made from mixing dried grated cassava with palmoil. Gari is very rich in starch and carbohydrate. It is quite heavy as a meal and a staple food of the western Nigerians. It is often eaten with richly made soups and stews, with beef, stockfish or mutton depending on personal taste. For most Nigerians, especially the southern part, no meal gives quite as much satiety as this delicacy.
Grijs meel to the dutch is a white semolina in various recipes are eaten with the various Nigerian soup recipes. Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous.The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.
Boiled Yam can be served with various sauces . It is packed with carbohydrates and fiber. A big favorite in most of Nigeria it is also widely eaten in most of West and Sub Saharran Africa
Here served with Meat stew however Fish is also a possibility according to your taste
Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers. These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America, the Caribbean and Oceania. There are many cultivars of yam. Although the sweet potato (Ipomoea batatas) has also been referred to as a yam in parts of the United States and Canada, it is not part of the family Dioscoreaceae, rather it is in the Morning glory family Convolvulaceae.
The true yam is a versatile vegetable. It can be barbecued; roasted; fried; grilled; boiled; baked; smoked and when grated it is processed into a dessert recipe. Yams are the staple crop of the Igbo people of Nigeria, in their language it is known as ji, and they commemorate it by having yam festivals known as Iri-ji or Iwa-Ji depending on the dialect.
Yams are a primary agricultural and culturally important commodity in West Africa, where over 95 percent of the world’s yam crop is harvested. Yams are still important for survival in these regions. Some varieties of these tubers can be stored up to six months without refrigeration, which makes them a valuable resource for the yearly period of food scarcity at the beginning of the wet season. Yam cultivars are also cropped in other humid tropical countries.
Yam tubers can grow up to 1.5 meters (4.9 feet) in length and weigh up to 70 kilograms (154 lb) and 3 to 6 inches high. The vegetable has a rough skin which is difficult to peel, but which softens after heating. The skins vary in color from dark brown to light pink. The majority of the vegetable is composed of a much softer substance known as the “meat”. This substance ranges in color from white or yellow to purple or pink in mature yams.
Because of their abundance and importance to survival, yams were highly regarded in Jamaican ceremonies and constitute part of many West African ceremonies. Certain species of yams are a competing phytochemical source. Yams are used as food plants by the larvae of some Lepidoptera species including Palpifer sordida.
Àmàlà is a thick brown paste or porridge made from yam, which had been peeled, cleaned, dried and then blended into a flour. It is eaten in West Africa, primarily among the Yorùbá of Nigeria. Àmàlà is made by slicing yam which is a very popular root vegetable in Nigeria, drying and grinding it into yam flour which is then sieved and processed into amala by mixing the powder into boiling water and stirring it to a desired texture. It could be served with a variety of ọbẹ (soup), such as ẹfọ, ilá, ewédú, or gbegiri (black-eyed beans soup).
This dish is served here with Vegetable soup & Fresh fish stew however we are very flexible and you have a choice of soups and stews such as the most popular with the Yoruba- Ewedu& Gbegiri so please don’t be shy we are a social people tell us what you want.