Yellow garri, often made from fried cassava flakes with palm oil, is a delicious staple in many West African households. When mixed with cold water, sugar, and groundnuts, it becomes a refreshing drink that offers a tangy, slightly fermented taste with a hint of the palm oil’s richness. For eba, yellow garri is stirred into hot water, forming a smooth, stretchy dough that’s perfect for scooping up soups like egusi, ogbono, or vegetable stew. The palm oil adds a subtle flavor and golden color, making the eba not only filling but visually appealing and tasty.