the encyclopedic entry of garri

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Garri

thumb|right|180px|Cassava tubers thumb|right|180 px|Peeled cassava Garri or gari (also known as "garry", "tapioca") is a popular West African food made from cassava tubers. The spelling 'gari' is mainly used in Nigeria (especially by Yoruba people), Cameroon and Ghana.. "Eba" is the Yoruba name given to the pastery made by soaking gari in hot water. To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash is placed in a non-water proof bag and allowed to ferment for one or two days, while weights are placed on the bag to press the water out. It is then sieved (or sifted) and roasted by heating in a bowl. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour.

Types of Garri

There are 3 types of garri: rough, medium and smooth. Each type is used for a particular meal. For example, rough garri is better used for soaking, mixed with sugar and sometimes roasted peanut, with evaporated milk sometimes added. The amount of water needed for soaked garri is 3:1. Garri can be eaten dry without water, but with sugar and roasted peanut added. Medium type garri is usually cooked by adding to boiling water and stirred. This is usually eaten with stew or soup (peanut soup, palm soup or Kontomire stew. Smooth garri is used with soft cooked beans and palm oil. This food mix is called Yor ke Garri in the Ga language. This food is usually eaten with fried plantain. Smooth garri could also be mixed with pepper and other spicy ingredients. A small amount of warm water and palm oil is added and mixed with the hand to soften up. This type of garri is served with fried fish.

Garri Variations

In West Africa there are two types; "white" and "yellow" garri. The yellow garri is prepared by frying with the addition of palm oil to give it an orange-like colour; while white garri is fried without palm oil. In the Western parts of Africa, yellow garri is more sought after; hence it is more expensive than the white flavour.

Garri can be eaten without further cooking by placing in a bowl and adding cold water. Sugar or honey is sometimes added to sweeten the taste. Most garri, however, is cooked by adding to boiling water and stirring to make a stiff paste or porridge, which in Nigeria is known as eba. Most parts of Africa where cassava is grown have an equivalent staple dish.