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==Africa== | ==Africa== | ||
In [[West Africa]], particularly in [[Nigeria]] and [[Sierra Leone]], cassava is commonly prepared as ''[[eba]]'' or ''[[garri]]''. The cassava is grated, pressed, fermented and fried, then mixed with boiling water to form a thick paste. In West Africa the cassava root is pounded, mixed with boiling water to form a thick paste and cooked like eba.{{clarify|date=February 2014}}<!--Are these two different dishes or one dish? Which is ''eba'' and which is ''garri?''--> | In [[West Africa]], particularly in [[Nigeria]] and [[Sierra Leone]], cassava is commonly prepared as ''[[eba]]'' or ''[[garri]]''. The cassava is grated, pressed, fermented and fried, then mixed with boiling water to form a thick paste. In West Africa the cassava root is pounded, mixed with boiling water to form a thick paste and cooked like eba.{{clarify|date=February 2014}}<!--Are these two different dishes or one dish? Which is ''eba'' and which is ''garri?''--> | ||