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Cassava flour (sold as garri in
the market)
Depending on how many people
you are making the dish for,
pour a measure of water that
should be enough for the number
of people ( you have to be sure
or if not when making the Eba
don't use up all the water if you
feel its too much) into a kettle
and heat up to boiling point.
Take a large bowl or container
that can take the quantity of
Eba you are making and pour in
the measured water into the
Sprinkle the cassava flour gently
into the bowl until the mixture
before you is thick, take a
spatula or a large wooden spoon
(if you don't have a spatula) and
turn the mixture until well
blended and fluffy, (you would
have to turn it a number of
times to get the right
consistency) and "Voila" the dish
is ready to go with the Egusi

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