Garri tends to be bought already processed – the taste (slightly sour), colour (white or yellow) and texture (fine to coarse) will vary from place to place. Cooked garri is referred to as eba, although some people also call it garri. To Make Eba Allow about 100g of garri/200ml boiling water per person. Pour…
Egusi
Also known as “melon seed”, egusi refers to the oily seeds of Citrullus lanatus, a type of watermelon. However, it is cultivated mainly seeds as the flesh of the gourd is very dry and bitter. After the gourds are harvested, they are left to ferment and the seeds extracted and dried. It is then sold as it…
Ehuru
Ehuru (Calabash Nutmeg, Mondora myristica). Slightly more pungent than the more familiar nutmeg, it is used mainly in savoury dishes, although it may be used as a nutmeg substitute in sweet dishes. Lightly roast it over an open flame to release even more of its flavour (you will know when it has been sufficiently roasted…