Garri
Garri is a popular West African staple made from fermented and roasted cassava. It has a slightly sour taste and can be eaten as a dry snack, mixed with cold water as a cereal, or cooked into a thick paste (eba) for dipping into soups and stews. This recipe focuses on preparing garri as a simple, cold side dish.
An original recipe by Forkin
- Total time
- 5 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 482 kcal
Allergen information: may contain nuts and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 cupgarri, toasted cassava flakes
- 2.5 cupwater, cold
- 2 tbspsugar(optional)
garnish
- 0.25 cuppeanut, roasted, unsalted(optional)
Equipment
bowl · spoon
The method
Step by step
- 1
Pour the garri into a medium-sized bowl.
- 2
Gradually add the cold water, stirring constantly with a spoon, until the garri softens and absorbs the liquid. You want a consistency that is moist but not mushy, resembling a coarse porridge.
About 3 min
Cook’s note: Adjust water quantity based on your desired consistency; some prefer it drier, others wetter.
- 3
If desired, stir in the sugar until fully dissolved.
About 1 min
Cook’s note: Taste and adjust sugar to your preference.
- 4
Serve immediately as a side dish or snack, optionally topped with roasted peanuts.
About 1 min
Cook’s note: Garri is often paired with a savory soup or stew.
Per serving
Nutrition
- Calories
- 481.6kcal
- Protein
- 4g
- Carbs
- 104.3g
- Fat
- 4.8g
- Fibre
- 4g
- Sugar
- 7.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover prepared garri in an airtight container in the refrigerator.
This dish is typically eaten cold; reheating is not recommended as it can alter the texture.
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