Tradtional Nigerian soups are not eaten on their own, they usually come with an accompaniment, which is a semi solid in consistency, and made with flour. Common Nigerian soup staples are Eba – made with garri, Amala – made with Elubo (yam flour), Fufu – made with fermented cassava, Starch – made with cooking starch, Pounded yam – as the name suggests, made by pounding boiled yam. The more cosmopolitan varieties are semovita – made with semolina flour, ground rice – made with rice flour, Oatmeal – made with oats, Plantain amala – made with green plantains.
Garri is made by fermenting cassava, which is then dried and milled into off white grains, which can be very smooth, or very grainy depending on how long the cassava is fermented for, and how fine it is milled. There is another variety of Garri which is Yellow, made by adding palm oil to white garri.
Eba is the Yoruba term for the semi solid that is created my mixing Garri with hot water. This is the simplest of all Nigerian soup staples, and the quickest too. Not just that, it is the only soup staple that is not made on the stove i.e it doesn’t need constant heat to solidify.
Just boil water, pour into a bowl, sprinkle in garri until water is absorbed by the grains, leave for a few minutes, preferably covered to steam, and stir with a spoon.
A cosmopolitan variety you can try easily using Oatmeal. Unlike with Eba, Oatmeal as with the rest of the Nierian soup staples, is made by pouring oatmeal into a pot of boiling water on a stove, and keep stirring with a wooden spoon, until it transforms into a semi solid. This is the traditional method.
Using The New Nigerian Cookery, get out the hand mixer