What is Garri?

Garri, which is made by fermenting and roasting the root of the Kasava, is one of the basic foods in West African cuisine. This fermented meal is also known as Gari, Garry, Tapioca, Gario sulphate, Farofa and Poi, available in fine, medium and rough forms of grain and white and yellow colors. The texture comes from the root of ground and pleasant and the color comes from adding palm oil; The palm oil version is generally more desirable. Garri can be purchased in supermarkets or can be prepared at home. The soaked roots are then dried and grated; They were grated by hand, now there are machines that grate the roots of the cassava. The root shavings are filled in porous jute bags and pushed under heavy weights for three to seven days until the humidity and starch completely exhaust and the shavings are fermented. Cassava has a high content of cyanide and Fermeprocess Nations reduces it. The root shavings are then sieved and spread on the leaf in the sun and left to dry.

dried shavings kaSava is then either dry baked or fried with a little palm oil. Palm oil gives the shavings color and taste and is also useful in further reducing the contents of the cyanide in the cassava. Baked Garri is stored and used as needed.

Garri can be administered in different ways for different meals. It can be eaten as it is in its roast or fried form, can be mixed with cold water, or can be served with milk and sugar or honey. Dried shavings can be ground into fine flour, which is often mixed with hot water and creates a porridge called eBA or Utara. The flour can also be used as a soup thickener and to create a vegetable stew called photo Garri. It is also used to prepare a bean called Yor to Garri and a bean cake called Akara.

Many people in Africa and around the world eat Garri every day. It is rich in starch and has a high content of fiber, proteins and vitamins. Giventhat it is often cooked with vegetables, bananas, coconut, peanuts, cashew nuts, fish and meat, it can provide quite excellent and healthy food.