by Mimi Joseph
In Nigeria, Garri will sound every on the cereals market. It is a very potential, loved and valued flour, due to the products it gives. It originates from Yoruba people of Ijebu origin in the country.
Nigeria is a country located in the west part of Africa. It shares border with Benin, Cameroon, Chad, and Niger. Both forms a large part of the western Africa countries, where Garri may be prepared but the origin still Nigeria.
Garri is simply a cassava fermented flour, but the preparations process as well as it’s products are not as simply made as the word “simply” is.
From Garri we get Eba; cooked Garri flour with hot water to form a stiff porridge, we also get Fufu; the soaked and slow cooked dough, both of them can be served with any soup.
The taste is much amazing from raw or cooked cassava tubers.
Welcome as we prepare this taste from Nigeria, a mother land of African dishes.
- Cassava tubers (20)
- Palm oil
Steps to make Garri
- Wash the tubers very well to remove sand, repeat washing them again.
- Peel off the outer cover (brown color layer).
- Wash them again to remove the slippery liquids over tubers.
- Soak them for 3 days over water. You don’t need to add salt.
- During the soaking process, fermentation takes place.
- On the third day, Garri will be tender, drain from water and smash them to remove inner tubers.
- Add some amount of palm oil to give a yellow color.
- Take into the grinding processers to grind them well or use natural grinding tool. (A big middle tree piece that is chopped at the center to form U-shaped shape)
- Dry them under sun or in the electric driers for 2 days or until well dried.
- Take back into the grinding machine for final process to produce Garri flour.
Let’s make Eba now;
- Boil up water, once boils well add the Garri as points while stirring until you get the best texture and toughness.
- Serve it warm with any vegetable soup or Afang. It feels more delicious with friends and family share.
Enjoy the taste from Yoruba people in Nigeria.