Garri

Garri or gari or "Garry" or "Tapioca" or "Eba" is a popular West African food made from cassava tubers. The spelling \'gari\' is used mainly in Nigeria (especially by Yoruba people) Cameroon (All over) and Ghana.

To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash is placed in a non water proof bag and allowed to ferment for one or two days, while weights are placed on the bag to press the water out. It is then sieved (or sifted) and roasted by heating in a bowl. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour.

Garri Flavours

In Nigeria there are two flavors; "white" and "yellow" garri. The yellow garri is prepared by frying with the addition of palm oil to give it the orange-like colour; while the white garri is one fried without palm oil. In the South Eastern region of Nigeria, the yellow garri is more sought after; hence it is more expensive than the white flavor.

Garri can be eaten without further cooking by placing in a bowl and adding cold water. Some people prefer to add sugar or honey, to sweeten the taste. Most garri though is cooked by adding to boiling water and stirring to make a stiff paste or porridge, in which form it is known as eba in Nigeria. Most parts of Africa where cassava is grown have an equivalent staple dish.

Types of Garri Food

There are 3 types of Garri. The rough type, the medium type and the smooth type. Each type is better used for a particular meal. For example, the rough type is better used for soaking, mixed with sugar and sometimes roasted peanut. It tastes better when evaporated milk such as can Carnation milk is added to the mix. Amount of water needed for soaked Garri is 3:1. Garri could be eaten dry without water, but with sugar and roasted peanut. Medium type Garri is better used when cooked. To cook, boil hot water is a bowl, add portion of medium Garri to the hot water and stir. Add more water to keep food soft. This type of Garri food is called “eba”. "Eba" is eaten with stew or soup (peanut soup, palm soup or “Kontombre” stew. Smooth type Garri is used with soft cooked beans and palm oil. This food mix is called “Yor ke Garri” in the Ga language. This food is usually eaten with fried plantain. Smooth Garri could also be mixed with pepper and few spice ingredients. Few amount of warm water is added and mixed with the hand to soften up. Palm oil is added. This type of Garri is served with fried fish. All Garri foods described are delicious if balanced with the right recipe and cooked or mixed well.

Economy Food

Garri foods are economical, because cassava is widely and mass produced in West Africa; thereby keeping costs low.

Easy to Mix

All Garri foods are easy to make.

External links

• Gari on Ghanaweb.com
• Gari Foto recipe and Gari production on Celtnet Recipes
• Ghanaian recipes and online grocery shopping

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