Eba (Semolina Side Dish)
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Eba (Semolina Side Dish)

  • 5 1
  • 3
  • 17min

This is a classic African preparation which is eaten as an accompaniment to spicy stews. Traditionally a small amount is rolled in the hand then dipped in the sauce.



Serves: 8 

  • 7 cups (1 3/4 litres) water
  • 600g semolina


Preparation:2min  ›  Cook:15min  ›  Ready in:17min 

  1. Bring the water to a boil in a large saucepan. Sprinkle in the semolina grains and cook, stirring constantly, until it becomes a paste similar to mashed potato or polenta consistency.

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Reviews (3)

by Jen

Used different ingredients. We just call this "gari" in Nigeria. You can also experiment and use different types of flour such as yam flour (my personal favourite) or even Farina. It's very sticky so I suggest serving with a small bowl of water to dip your fingers in before making the small ball. - 29 Sep 2008


Used different ingredients. I haven't tried this recipe exactly, but I was taught this dish using semolina flour. It's very delicious with any kind of African stew! - 29 Sep 2008

by DIANE73162

I LOVE IT - 29 Sep 2008

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