Gari is a West African staple traditionally
made from fermented, gelatinised fresh cassava tubers. Gari is usually a
popular accompaniment to a vegetable or fish stew.
The spelling 'garri' is mainly used in Cameroon, Nigeria,
Sierra Leone, Benin, Togo
and 'gari' in Ghana.
To make garri, cassava tubers are peeled,
washed and grated or crushed to produce a mash. The mash could be mixed with
palm oil (oil garri) before being placed in a porous bag. It is then placed in
an adjustable press machine for 1–3 hours to remove excess starchy water. When
the cassava has become dry enough, it is ready for the next step. It is then
sieved and fried in a large clay frying pot with or without palm oil. The
resulting dry granular garri can be stored for long periods. It may be pounded
or ground to make a fine flour.
Eba is a stiff dough made by soaking gari in
hot water and kneading it with a flat wooden baton. Kokoro is a common snack
food in Nigeria, especially
in southern and southeast Nigeria,
especially Abia state, Rivers state, Anambra state, Enugu state and Imo state. It is made from a
paste of maize flour, mixed with garri and sugar and deep-fried.
Garri comes in various consistencies, which
can roughly be categorized into rough, medium and smooth. Each type is used for
a particular food.
As a snack , Cereal, or light meal, garri can
be soaked in cold water (in which case it settles to the bottom), mixed with
sugar or honey, and sometimes roasted Peanuts or groundnut with/or evaporated
milk are sometimes added. The amount of water needed for soaked garri is 3:1.
Garri can also be eaten dry without water, but with sugar and roasted peanut
Тропикал Сън Гари
свежестта и аромата, съхранявайте в херметически затворен съд и на сухо и хладно
място; Не консумирайте сурово;