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 added.
Тропикал Сън Гари
За запазване свежестта и аромата, съхранявайте в херметически затворен съд и на сухо и хладно място; Не консумирайте сурово;