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Eba and Fried Plantains
Created by: Howcan Team
Ingredients
- 2 cups of garri (cassava flour)
- 4 cups of water
- 4 ripe plantains
- 1/4 cup of vegetable oil
- Salt to taste
Instructions
- In a pot, bring 4 cups of water to a boil.
- Gradually add 2 cups of garri to the boiling water while stirring continuously to prevent lumps from forming. Keep stirring until the mixture thickens and becomes smooth. This should take about 5-7 minutes. Once the eba is smooth, remove from heat and set aside.
- Peel the ripe plantains and cut them into diagonal slices, about 1/2 inch thick.
- In a frying pan, heat 1/4 cup of vegetable oil over medium heat. Once the oil is hot, add the plantain slices in a single layer. Fry for 2-3 minutes on each side until golden brown and caramelized. Remove the fried plantains from the pan and place them on a paper towel to drain excess oil.
- Serve the eba with the fried plantains and enjoy!
Eba, a Nigerian staple, is a smooth, dough-like dish made from cassava flour. It's often paired with fried plantains, a popular side dish in West African cuisine. The history of eba and fried plantains dates back centuries, with roots in traditional Nigerian and West African cooking. Renowned chefs like Chef Fregz in Lagos and Chef Tiyan Alile in Abuja have elevated these dishes, infusing them with modern flair. The best eba and fried plantains can be found in local Nigerian restaurants, where the authenticity of the flavors shines through. The key to perfecting this dish lies in achieving the right texture for the eba and perfectly caramelizing the plantains.
35 min
4 servings
400 calories
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