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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 5 min
- Porcije
- 4
- Težina
- Lako
- Po porciji
- 482 kcal
Informacije o alergenima: može sadržavati orašasti plodovi i kikiriki. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 2 šalicagarri, toasted cassava flakes
- 2,5 šalicawater, cold
- 2 žlicasugar(neobavezno)
garnish
- 0,25 šalicapeanut, roasted, unsalted(neobavezno)
Oprema
bowl · spoon
Postupak
Korak po korak
- 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.
Oko 3 min
Napomena kuhara: Adjust water quantity based on your desired consistency; some prefer it drier, others wetter.
- 3
If desired, stir in the sugar until fully dissolved.
Oko 1 min
Napomena kuhara: Taste and adjust sugar to your preference.
- 4
Serve immediately as a side dish or snack, optionally topped with roasted peanuts.
Oko 1 min
Napomena kuhara: Garri is often paired with a savory soup or stew.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 481,6kcal
- Bjelančevine
- 4g
- Ugljikohidrati
- 104,3g
- Masti
- 4,8g
- Vlakna
- 4g
- Šećeri
- 7,2g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.