Process
To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash is placed in a porous 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.
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 made from a paste of maize flour mixed with gari 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 meal.
As a snack or light meal, garri can be soaked in cold water (in which case it settles to the bottom), 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 also be eaten dry without water, but with sugar and roasted peanut added.
In its dry form, garri is also a nice accompaniment for soft cooked beans and palm oil. This food mix is called Yor ke Garri in the Ga language, in Ghana. This food is usually eaten with fried plantain, commonly known as kokor. The combo is a common meal for lunch.
For a full meal, garri is usually cooked by adding to hot water and kneaded into dough. This is usually eaten with different types of stew or soup with vegetables added (plain tomato/pepper soups with vegetables such as okra added, thick, leafy vegetable stews, melon seed stews, peanut stews etc.).
Smooth garri (known as lebu to the Yoruba) can 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. It is also served with frejon on Good Friday.
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