Direction :

Pour boiling water into a large heatproof bowl. Evenly sprinkle garri all over the surface and let stand until water is absorbed, no dry garri remains, and mixture has thickened, about 5 minutes.

Using a wooden spoon or sturdy silicone spatula, stir mixture until a cohesive dough forms; the dough should be dense and somewhat heavy, yet slightly sticky and easy to scoop (see note below for troubleshooting).

To serve, scoop 1/2cup (115g) portions onto individual plates or bowls. Serve eba immediately with Nigerian soups or stews, such as egusi. (Alternatively, to make  quenelles, scoop 1/2 cup portions of eba into a small bowl that has been wetted with water. Gently rock bowl side-to-side until a smooth, oblong shape forms; transfer to a plate or bowl. Repeat with remaining dough).