This MedLibrary.org supplementary page on Garri is provided directly from the open source Wikipedia as a service to our readers. Please see the note below on authorship of this content, as well as the Wikipedia usage guidelines. To search for other content from our encyclopedia supplement, please use the form below:
Related Sponsors
Gari or Garri (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.citation needed. "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.
Contents |
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.citation needed
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.
References
 |
This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (May 2008) |
External links
- Gari on Ghanaweb.com
- Gari Foto recipe and Gari production on Celtnet Recipes
- Ghanaian recipes and online grocery shopping
 |
This African cuisine-related article is a stub. You can help Wikipedia by expanding it. |
Wikipedia content modification information:
- This page was last modified on 1 December 2008, at 20:37.
Wikipedia Authorship and Review
Wikipedia content provided here is not reviewed directly by MedLibrary.org. Wikipedia content is authored by an open community of volunteers and is not produced by or in any way affiliated with MedLibrary.org.
Wikipedia Usage Guidelines
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article on "Garri".
The URL for this specific entry is:
All Wikipedia text is available under the terms of the GNU Free Documentation License. (See Copyrights for details). Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc.