Garri is a popular West-African food processed from cassava tubers. It is considered a ‘life-saving’ food by many and is versatile enough to be prepared into a variety of meals.
We share four varieties of sumptuous dishes garri can be made into.
1.Garri and Groundnut (peanuts)
This is one of the most popular Garri combinations in existence. Water (cold or warm) is added to a specific quantity of Garri and mixed with the desired amount of groundnuts (peanuts). Sugar or milk or both is added to the mixture for extra flavor and more sweetness. Another way of eating this combination is to simply chew the Garri grains (because it is roasted processed cassava) with groundnuts (peanuts), coconuts or palm nuts, without adding water. If you choose to, you can add some powdered milk to the mix and enjoy.
Eba is a classic dish, known to be a highly appetite-soothing dish. This popular staple food is often eaten with richly made soups and stews, and is basically cooked by adding hot water to a reasonable quantity of Garri in a container, then using a wooden stirrer (also called Omorogun) to stir the contents of the container until you have a homogenous mix.
Howbeit fairly unpopular, this is a sumptuous and easy to prepare dish with lots of milky deliciousness to enjoy. The cake is made by combining dry Garri with little water, then incorporating butter and sugar to the mix to form a cake-like structure. A mixture of butter, sugar and milk is used as the icing. The cake is more like a cookie cake than a sponge cake. The cake is dense due to the nature of the Garri, but delicious all the same. If you are not adventurous enough to try this cake with garri, you can substitute the garri for cassava flour.
This is a delicious mix of beef, vegetable sauce with grated stir fried cassava. Here the Garri is basically mixed with very little cold water is fluffed with a fork before being added hot sauce (comprising of dried pepper, tomato paste (or ground tomatoes, fresh pepper and onion), curry, diced carrots, spring onions, corned beef (optional), seasoning cubes and salt) until a perfect mix (that is, not too much or too little Garri in the sauce) is achieved.