Garri
Garri is a popular West African staple made from fermented and roasted cassava. It has a slightly sour taste and can be eaten as a dry snack, mixed with cold water as a cereal, or cooked into a thick paste (eba) for dipping into soups and stews. This recipe focuses on preparing garri as a simple, cold side dish.
En original opskrift af Forkin
- Tid i alt
- 5 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
- Pr. portion
- 482 kcal
Allergenoplysninger: kan indeholde nødder og jordnødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 2 kopgarri, toasted cassava flakes
- 2,5 kopwater, cold
- 2 spsk.sugar(valgfrit)
garnish
- 0,25 koppeanut, roasted, unsalted(valgfrit)
Udstyr
bowl · spoon
Fremgangsmåde
Trin for trin
- 1
Pour the garri into a medium-sized bowl.
- 2
Gradually add the cold water, stirring constantly with a spoon, until the garri softens and absorbs the liquid. You want a consistency that is moist but not mushy, resembling a coarse porridge.
Ca. 3 min.
Kokkens note: Adjust water quantity based on your desired consistency; some prefer it drier, others wetter.
- 3
If desired, stir in the sugar until fully dissolved.
Ca. 1 min.
Kokkens note: Taste and adjust sugar to your preference.
- 4
Serve immediately as a side dish or snack, optionally topped with roasted peanuts.
Ca. 1 min.
Kokkens note: Garri is often paired with a savory soup or stew.
Pr. portion
Næringsindhold
- Kalorier
- 481,6kcal
- Protein
- 4g
- Kulhydrat
- 104,3g
- Fedt
- 4,8g
- Kostfibre
- 4g
- Sukker
- 7,2g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store any leftover prepared garri in an airtight container in the refrigerator.
This dish is typically eaten cold; reheating is not recommended as it can alter the texture.