タイトルまたは説明
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
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