Gari Eba
Gari Eba is a popular Nigerian 'swallow' dish made from garri (cassava granules) and hot water, forming a smooth, stretchy dough. It is a staple carbohydrate in Nigeria and other West African countries, often served with rich soups like egusi, ogbono, or vegetable stews.
🍽️ Nutrition at a glance
Gari Eba is primarily a high-carbohydrate food, providing quick energy, with minimal fat and protein. A typical serving contains roughly 300-400 calories and offers some iron and dietary fiber from the cassava.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 2.5 g |
| Carbs | 72 g |
| Fat | 0.5 g |
| Fiber | 3 g |
| Sugar | 0.5 g |
| Sodium | 10 mg |
| Potassium | 400 mg |
| Magnesium | 45 mg |
| Phosphorus | 80 mg |
| Iron | 1.2 mg |
| Calcium | 30 mg |
| Vitamin B6 | 0.15 mg |
| Niacin (B3) | 1.0 mg |
| Thiamine (B1) | 0.1 mg |
Per 1 ball (approximately 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, 'swallow' foods like Gari Eba are central to Nigerian communal eating, where pieces are torn and used to scoop soup. Nutritionally, gari is a resilient, long-lasting staple that can be prepared quickly with just hot water, making it a practical food for both urban and rural settings.
🍽️ Related dishes
AI estimate may be inaccurate · Terms