الوصف

From Cassava Cooked garri (eba) on a plate in Cameroon Whole cassava tubers Peeled cassava pieces In the Hausa Language, the term garri can also refer to the powdery granules obtained from processing other crops such as guinea corn, maize, rice, yam, plantain and millet. For example: garin dawa is obtained by processing guinea corn, and likewise, garin masara and garin alkama are derived from processing maize and wheat respectively. Garin magani is a powdery medicine. Flour foodstuffs mixed with cold or boiled water are a major part of the diet amongst the various ethnicities of Nigeria, Benin Republic, Togo, Ghana, Guinea, Cameroon and Liberia. Process of Garri making To make garri flour, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash can be mixed with palm oil and placed in a porous bag, which is then placed in an adjustable press machine for *3 hours to remove excess water. Once dried 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 In West Africa, the two types are white and yellow. Yellow garri is prepared by adding palm oil just before the fermenting stage of the cassava mash.[2] Alternatively, it can be made using the yellow-fleshed breed of cassava. White garri on the other hand is fried without addition of palm oil. Variations of yellow and white garri are common across Nigeria and Cameroon. One variation of white garri is popularly known as garri-Ijebu. This is produced mainly by the Yoruba people of Ijebu origin (Nigeria). In Ghana, garri is judged by its taste and grain size. The sweeter types with finer grains are more valued over sourer, large grain varieties. Commercial food vendors prefer coarser grains with high starch content, as this yields more quantity when soaked in water. Buyers often look out for crisper grains when trying to determine freshness. Garri can be eaten without further cooking, as a snack, by placing it in a bowl and adding cold water, sugar, groundnut and milk. This is usually called garri soakings. For example, ijebu-garri is made with finer grains, and has a pleasantly sour taste, making it very suitable to be eaten in this way. In most parts of West Africa, sugar or honey is then added as well as chunks of coconut, groundnuts, tiger nuts milk, and cashew nuts. In most garri recipes it is cooked by adding boiling water and stirring to make a stiff paste or porridge. Eba is normally eaten with soups or stews. Most parts of Africa have an equivalent staple cassava dish. In Liberia, garri is used to make a dessert called kanyan which is combined with peanuts and honey. Nutritional benefit Cassava, the root from which garri is produced, is rich in fiber, copper and magnesium