Garri recipes have emerged as one of the most popular foods in West Africa, precisely Nigeria where it is savored with varieties of side dishes like barbecued fish or meat, peanuts, beans porridge or pudding, coconut, and soups.
Like the wheat flour, Garri is made out of peeled, washed, soaked, and grated cassava that is drained in a press machine and roast into a dry crispy mash generally called Garri. Sometimes palm oil is added during the dry-roasting process to produce a yellow color Garri.
Once the Garri is properly processed it can be eaten dry, soaked in cold water with sugar and milk or it is soaked in a hot water to form a smooth dough known as the Eba that is eaten with a variety of soups. To determine the freshness or well-processed type that has a longer shelf life, you should look out for crispier grains.
Garri recipes are served as breakfast, lunch, and dinner as well as dessert, appetizer, and snacks. As breakfast, and just like cereals, you can enjoy this tapioca flour with peanuts, coconut, beans pudding. In hot weather, it is best served in cold water and ice cubes, milk, sugar or honey, and a pinch of salt.
Different garri recipes are :
1. Garri with beans porridge
2. Garri with Beef Barbecue/Suya
3. Garri with peanut and coconut
4. Garri with Grilled Fish
5. Garri with soups (As swallow)
6. Garri with chocolate chips, cashew nuts and biscuits
