Garri - Variations

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 a yellow 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.

Yellow and white garri are very common all over Nigeria. A variation of white garri exists, popularly known as Ijebu-garri. This variation is produced mainly by Yourubas of Ijebu origin, in Nigeria. A great many variations exist of both white and yellow garri.

In Ghana, garri is judged by its taste and grain size. The sweeter types with finer grains are more valued over sour, large grain varieties. Commercial food vendors on the other hand prefer, coarser grains with high starch content as this yields more quantity when soaked in water. In addition, buyers often look out for crispier grains when trying to determine its freshness.

Garri can be eaten without further cooking by placing in a bowl and adding cold water; Ijebu-garri is made to have finer grains, and a pleasantly sour taste, making it very suitable for consumption in this way. Sugar or honey is sometimes added to sweeten the taste. It can also be converted into a breakfast cereal by adding powdered milk, chunks of coconut, groundnuts and cashew nuts. Most garri, however, is cooked by adding to boiling water and stirring to make a stiff paste or porridge, which among the Igbos is known as utara, and among Yorubas as eba. Utara (or eba) is normally eaten with soups, of which different kinds are available. Garri produced in the east, south-east, and middle belt Nigeria are usually of coarser texture and bland in taste. As such, many people prefer to use this type for cooking as a dough to eat with stews (as it does not change the taste of the stew). Most parts of Africa where cassava is grown have an equivalent staple dish.