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- Fufu and eba are among the most popular dishes in West Africa, and they are often served with stews and soups
- Both dishes are delicious and nutritious, and they are enjoyed by millions of people around the world.
- But can you categorically say that any of them is the “king” of West African staples? Just like the popular Jellof rice debate, it is up to you to decide which dish you prefer
- But after reading this article, you will have a better understanding of the two dishes and why they are so popular, especially with your West African buddies
Fufu
Fufu is a smooth, doughy dish made from pounded cassava. It can be made with different types of cassava, including white, yellow, and red cassava.
However, the type of cassava used will affect the flavor and color of the fufu. Fufu is typically served with stews and soups, but it can also be eaten on its own.
Fufu is noted to be of Ghanaian origin; however, it is also eaten in other West African countries, including Liberia, Sierra Leone, Côte d’Ivoire, Nigeria, Ghana, Togo, and Benin.
To make fufu, there are two alternatives:
For some, the cassava is first peeled and boiled. Once cooked, it is pounded in a mortar and pestle until it becomes a smooth paste. 
While for others, the cassava is first peeled, fermented, seived, and strained before it is cooked and ponded.
Fufu can then be eaten immediately with various soups and stews, depending on one’s culture, or it can be stored in the refrigerator for several days.
Eba
Eba is made from garri, which is roasted, ground, and fermented cassava. Garri is a convenient way to store cassava and a good source of carbohydrates and fiber.
Though noted to be of Nigerian origin, eba is eaten in other West African countries, especially Togo, the Republic of Benin, and some parts of Ghana.
To make eba, pour hot water over garri in a large bowl. Then stir the garri until it forms a dough.
Like cassava, eba can then be eaten immediately with several soups and stews or kept warm in a pot of hot water.
Garri is also perfect for soaking and drinking. it is a tasty snack-like delicacy when paired with ice, chilled water, milk, sugar, and nuts.
Key differences between Fufu and Eba
Texture: Fufu has a smooth, doughy texture, while eba is more granular and chewy. This difference in texture is due to the different ways in which the two dishes are prepared.
Fufu is made by pounding cassava until it becomes a smooth paste, while eba is made by pouring hot water over garri, which is ground and fermented cassava.
Flavor: Fufu has a mild, nutty flavor, while eba has a slightly tart flavor. This difference in flavor is also due to the different ways in which the two dishes are prepared.
Fufu is made from either fresh or fermented cassava, while eba is made from dried and grounded fermented cassava.
Preparation: Fufu is more time-consuming and labor-intensive to prepare than eba.
To make fufu, the cassava must be peeled, boiled, and then pounded in a mortar and pestle until it becomes a smooth paste.
On the other hand, making eba is as easy as pouring hot water over garri and stirring until a dough forms.
Final thoughts: Which dish is better?
There is no definitive answer to the question of which dish is better between fufu and eba. It is a matter of personal preference.
Some people prefer the smooth texture of fufu, while others prefer the chewier texture of eba. Some people prefer the mild flavor of fufu, while others prefer the slightly tart flavor of eba.
If you are new to West African cuisine, I recommend trying both Fufu and Eba to see which dish you prefer. You can find both dishes at many West African restaurants, and you can also make both at home.
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