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Nigeria
Personne àcontacter Toluwalope
01 abiola street, Lagos, ketu
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Gari (garri)is a fine to coarse granular flour
of varying texture made from cassava roots. Cassava is cleaned
after harvesting, grated, water and starch squeezed out of it, left
to ferment and then fried either in palm oil or without palm oil
and serves as a major staple food in West
Africa
In west africa, the two types are
white and yellow. Yellow garri is
prepared by frying in palm oil; white garri is fried without palm
oil.
Variations of yellow and
white garri are common across Nigeria and
Cameroon. One variation of white garri is
popularly known as garri-Ijebu. This is produced
mainly by the Yoruba people of ijebu origin
(Nigeria).
Garri can be eaten without
further cooking, as a snack, by placing it in a bowl and adding
cold water, sugar, groundnut and milk. This is usually
called garri soakings. For example, ijebu-garri
is made with finer grains, and has a pleasantly sour taste, making
it very suitable to be eaten in this way. In most parts of West
Africa, sugar or honey is then added as well as chunks of
coconut, groundnut, tigernut, milk, and cashew
nuts.
In
most garri recipes it is cooked by adding
boiling water and stirring to make a stiff paste or porridge. Eba
is normally eaten with soups or stews. Most parts
of Africa have an equivalent staple cassava
dish
| Pays: | Nigeria |
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| Localité: | Nigeria |
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