Ẹ̀bà or Pinon is a staple food mainly eaten in the West African sub-region and other African countries. It is specifically called Eba by the Yoruba people of South West of Nigeria and other Yoruba-speaking states of the same country. It is a cooked starchy vegetable food made from dried grated cassava flour, it is commonly known as garri. The dish is often described as having a slightly sour, sharp taste.
To make ẹ̀bà, garri flour (which should be further blended if not already 'smooth') is mixed into hot water and stirred thoroughly and vigorously with a wooden spatula until it becomes a firm dough, that can be rolled into a ball. It can be made with different types of garri.
To eat, a small amount of ẹ̀bà is taken with the fingers and rolled into a small ball and dipped into the [soup|ọbẹ̀] (a thick soup) such as okra soup, bitter leaf (ewúro) soup or pepper soup (ọbẹ̀ ata or ẹ̀fọ́ depending on dialect) with either okro, ọgbọnọ (Igbo)/ apọn (Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as gbẹ̀gìrì, Amiedi (banga soup) or egusi soup (melon).
Eba has a gross energy content of 381.5 kcal which is higher than other cassava products like fufu and lafun with 180 kcal and 357.7 respectively. However, it has a crude protein content of 0.9g/100g, slightly lower than fufu and lafun with 1.0g/100g and 1.1g/100g respectively.