Demand for garri is high because of its affordability and availability. It contains nutrients like starch, protein and vitamins which makes it nutritious food and totally beneficial to consume.
Process of Making Garri
Garri is made by peeling, washing and grating cassava tubers to mash. This mash is then placed in a sack and held by an adjustable machine for a certain period of time to allow fermentation and remove excess starch from the cassava. After the cassava has been dried it is then fried in large pots and further grounded to make fine grains.
Types of Garri
The two popular types of garri are;
The difference between them lies in their processing. White garri is fried after fermentation without any additional content while the yellow garri is fried with palm oil to give it the yellow color. White garri is loved mostly by the Yoruba’s, and the yellow garri loved by the Igbo’s hence the popular name garri Igbo.
Uses of Garri
Garri as a Food – Garri is soaked in hot water, left for a while to swell and stirred with a baton to make Eba, a smooth stiff dough. Eba can be taken with a variety of soups namely efo riro, egusi, akpan soup, edikiakong, ogbono with supplements like pomo, snail, smoked fish and chicken.
Garri as a snack – Garri is soaked in cold water left to settle to the bottom of the container, then mixed with sugar, and sometimes groundnut or cashew nuts, evaporated milk can also be added. The amount of water needed for soaked garri is 3:1. Garri can also be chewed dry without water, but mixed with sugar, butter and pepper known as kwado recipe.
We know you have Garri already, but is it quality Ijebu garri?