Eba made with yellow gari served with egusi soup and goat meat

Eba is a popular Nigerian staple food made from cassava flour. It is a versatile meal that can be enjoyed with a variety of soups and stews. One of the most popular ways to enjoy Eba is with Egusi soup and goat meat.

Egusi soup is a soup made from ground melon seeds and is a staple in many Nigerian households. It is a versatile soup that can be cooked with different types of meats, fish, or vegetables. When served with Eba, it makes for a delicious and nutritious meal.

Goat meat is a popular protein source in Nigeria and is often used in stews and soups. It is a lean meat that is high in protein and low in fat. When cooked with the Egusi soup, it gives the dish a rich and savory flavor.

To make Eba, yellow gari is used instead of the white gari that is commonly used in other Nigerian dishes. The yellow gari is made by frying the cassava flour until it turns yellow. It is then mixed with boiling water until it forms a smooth, thick paste. The paste is then molded into a ball-like shape and served with the soup.

To make Egusi soup, the ground melon seeds are mixed with palm oil, onions, pepper, and other spices. The goat meat is then added and cooked until tender. The soup is then thickened with ground crayfish and other seasonings. The soup should have a thick consistency that is perfect for dipping the Eba into.

When serving the Eba meal, the Eba should be served on a flat plate or platter. The Egusi soup and goat meat should be served in a bowl next to the Eba. This allows each person to dip the Eba into the soup and enjoy the meal at their own pace.

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