Garri
Garri is pan fried cassava flakes which is very popular in West Africa.
It is another classic dish widely popular in every Nigerian household, regardless of region or ethnicity.
It’s made of peeled and ground cassava.
There are three main ways to prepare and eat garri. One is to mix it with cold water and sugar and enjoy it as a refreshing beverage.
Another way is to eat it as a cereal along with milk and sugar, which is what this recipe is all about.
The last is to turn it into eba, which I’ll be discussing as a separate entry.
For the first one: Soaked Garri Type 1 as a cold ‘beverage’ with ice cold water and sugar plus or minus roasted groundnuts
However you want to enjoy it, you’re guaranteed to have a satisfying meal.
2. Second soaked Garri Type 2: as a cold ‘beverage’ with ice cold water and sugar plus or minus roasted groundnuts
3. Third Type 3: It is consumed as eba, it could be prepared with white colour gaari or yellow clour where it is made with boiling hot water and eaten with any Nigerian soup of your choice. eg Egusi soup
In the past Garri used to be associated with poverty. It was occasionally referred to as ‘ a poor man’s food) but now it is big man food!
However you want to enjoy it, you’re guaranteed to have a satisfying meal.
