Still on Eba

Everyone’s style of preparing it is different…

¤ some cover it to absorb the hot water

¤ others turn immediately

¤ some dilute the hot water, while some don’t

¤ some sift the shaft after pouring the garri, while others don’t
but at the end we all eat it and the Eba ends up it the stomach, goes through digestion process and so on…

But you won’t enjoy a badly made Eba;

¤ with too much lumps (Yoruba calls it koko while in Kalabari it’s “Ingboli”)

¤ made excessively soft

¤ Too hard

¤ Still having the raw taste of garri

¤ not well mixed.

My Verdict: Make your eba properly to enjoy it and don’t be in a haste because every food has an end product in the stomach, hence prepare it well.
Thanks for reading…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s