What does EBA stand for?

What does EBA mean? This page is about the various possible meanings of the acronym, abbreviation, shorthand or slang term: EBA.

We've found a total of 38 definitions for EBA:

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EBA

Endemic Bird Area

Medical » Veterinary

   
EBA

Elba Island, Italy

Regional » Airport Codes

   
EBA

ECU (European Currency Unit) Banking Association

Business » Banking

   
EBA

Emotional Bank Accounts

Business » Accounting

   
EBA

Emergency Buoyant Ascent

Academic & Science » Ocean Science

   
EBA

Exploring Biblical Answers

Community » Religion

   
EBA

Evidence Based Advertising

Business » General

   
EBA

External Balance Assessment

Miscellaneous » Unclassified

   
EBA

Environmental Bankers Association

Miscellaneous » Unclassified

   
EBA

European Blood Alliance

Regional » European

   
EBA

Evolution and Biodiversity in Antarctica

Miscellaneous » Unclassified

   
EBA

European Business Association

Regional » European

   
EBA

European Business Awards

Regional » European

   
EBA

Education and Business Administration

Miscellaneous » Unclassified

   
EBA

Euro Banking Association

Miscellaneous » Unclassified

   
EBA

Eskinder Berhanu Associates

Miscellaneous » Unclassified

   
EBA

Elimination by Aspects

Miscellaneous » Unclassified

   
EBA

European Bonsai Association

Regional » European

   
EBA

Evolution and Biodiversity in the Antarctic

Miscellaneous » Unclassified

   
EBA

European Biogas

Regional » European

   
EBA

Emergency Brake Assist

Miscellaneous » Unclassified

   
EBA

Enterprise Business Analytics

Miscellaneous » Unclassified

   
EBA

Ẹbà

Miscellaneous » Unclassified

   
EBA

Energy Bar Association

Miscellaneous » Unclassified

   
EBA

enhanced bio availability

Miscellaneous » Unclassified

   

What does EBA mean?

Eba
Ẹbà is a staple food eaten in West Africa, particularly in the Southern parts of Nigeria made from cassava flour, known in West Africa as gari. To make ẹbà, gari flour is mixed into hot water and stirred well with a large wooden spoon until it becomes like a firm dough, firmer than, say, mashed potatoes, so it can be rolled into a ball and can keep its shape. To eat, a small amount of ẹbà is taken with the fingers and rolled into a small ball and dipped into the ọbẹ such as okra soup, bitter leaf soup or pepper soup with either okro, ọgbọnọ /apọn, or ewédú, meat or fish, stewed vegetables or other sauces such as gbegiri or egusi soup. Other staples in Sub-Saharan Africa include Amala, Kenkey and Fufu in West Africa, Ugali in East Africa, and Sadza in Southern Africa, though these may also be made with the flour of maize or other starchy root vegetables. Ẹbà is made from dried grated cassava. It can either come as yellow or an offshade of white. The yellow garri is often eaten by the Igbo tribe of Nigeria. It is made from mixing dried grated cassava with palmoil. Gari is very rich in starch and carbohydrate. It is quite heavy as a meal and a staple food of the western Nigerians. It is often eaten with richly made soups and stews, with beef, stockfish or mutton depending on personal taste. For most Nigerians, especially the southern part, no meal gives quite as much satiety as this delicacy.

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