Yellow Garri – Nigerian Cassava Flakes, Fried in Palm Oil

Yellow Garri

Fermented, grated and fried cassava. The yellow comes from palm oil worked in during frying, which also gives it a richer taste and a slightly softer texture than white garri.

Garri is the most reliable food in West Africa. It keeps for months without refrigeration, it needs no cooking if you do not want to cook, and it has got a great many people through a great many difficult weeks.

The two ways

• Drinking garri. Cold water, sugar, groundnuts, maybe milk or coconut. No cooking at all. Fifteen minutes after school, or at two in the morning when nothing else will do.
• Eba. Pour garri slowly into hot water, let it sit for a minute, then turn it with a wooden spoon until smooth and firm. Serve with egusi, okra, ogbono or any soup you like.

Making eba properly

1. Boil water and take it off the heat.
2. Sprinkle the garri in gradually. Do not tip it in.
3. Let it stand a minute to absorb before you touch it.
4. Turn firmly with a wooden spoon until smooth. Add hot water if stiff, more garri if loose.

Yellow or white

Yellow is richer and slightly sweeter from the palm oil. White is plainer and more sour, and preferred for drinking in some households. Most people grew up on one and quietly believe the other is wrong.

Product details

• Also known as: garri, gari, ijebu garri, eba
• Sizes: 2lb, 4lb, 8lb, 20lb
• Ingredients: Fermented cassava, palm oil
• Storage: Airtight at room temperature. Keeps for months. Moisture is the only enemy.

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