Description
Garri (also known as cassava flour) is a popular meal across Nigeria. It is prepared by harvesting cassava tubers which are then peeled, washed and blended to a fine consistency. After blending, the cassava flour is then fried to produce garri. Sometimes, the cassava is also fermented to varying degrees before blending happens. This allows the taste to be modified to varying extents depending on the intended use. On a hot afternoon, you could soak garri in icy cold water with groundnuts and sugar to go with it. You could also mix garri with milk and then sprinkle cocoa powder or citrus concentrates to enhance the taste. While eating beans, especially when the beans are pepperish, you could sprinkle garri over the surface to reduce the pepper and make the taste more comfortable. Cassava flour (garri) can also be used in making Eba, an amazing carbohydrate rich meal in Nigeria. It is prepared by pouring steamy hot water over garri and rolling into a semisolid ball of meal. This can then be eaten with stew, sauce, vegetable soups and other local soup varieties.
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