Garri
Garri is presented here as dry toasted cassava granules for soaking or sprinkling, with a clean fermented tang, sandy crunch, and nutty aroma that works beside soups and stews.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Press fermented cassava mash until dry enough to crumble into coarse grains.
Sieve the grains to remove large fibers and season lightly with salt.
Toast in a wide dry pan, stirring constantly, until the garri turns crisp and evenly dry.
Cool completely so the granules stay loose and sandy.
Serve as a soak with water and peanuts or sprinkle beside savory soup.
π· Perfect Pairings
Complete your meal with these
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