Nigerian · side
Eba (Cassava Flour Dumpling)
Eba (Cassava Flour Dumpling) reads earthy 2.9, umami 2.9 and nutty 2.0 on Palate's 0–10 flavor X-ray — a Nigerian side, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 2.9 / 10
- Sweet & Fruity — 2.0 / 10
- Sour & Bright — 1.0 / 10
- Bitter & Earthy — 3.1 / 10
- Rich & Fat — 2.3 / 10
- Aromatic & Spice — 1.0 / 10
The measured notes (of 18)
Earthy 2.9 · Umami 2.9 · Nutty 2.0 · Sweetness 2.0 · Bitterness 1.0 · Richness 1.0 · Sourness 1.0 · Herbaceous 1.0
What's in it (2)
- 2 cups garri (fermented dried cassava flour)
- 3 cups boiling water
Time & effort: about 20 min · effort: easy
Nutrition (per 100 g, engine-estimated): 153.2 kcal, 8.5 g protein, 2.5 g fat, 24.2 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Bring water to a vigorous boil in a pot.
- Pour garri gradually into the boiling water, stirring quickly and continuously with a wooden spatula to prevent lumps.
- Continue to fold and knead the mixture in the pot over medium heat until a firm, smooth, slightly elastic ball forms.
- Serve immediately with any Nigerian soup.
Dishes with a similar flavor shape
- Khao Niao (Steamed Sticky Rice) — Thai
- Holubtsi z Hrechkoyu (Lenten Cabbage Rolls with Buckwheat and Mushrooms) — Ukrainian
- Idli — Indian
- Vegetable Beef Barley Soup — American
- Mushroom Marsala Pasta — Italian-American
Keep reading: what earthy, umami, nutty mean in the flavor lexicon · the world's cuisines, by flavor.
See how this dish fits your palate — take the short taste test →
Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.