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 oppskrift av Forkin
- Total tid
- 5 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Enkel
- Per porsjon
- 482 kcal
Allergeninformasjon: kan inneholde nøtter og peanøtter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 2 koppgarri, toasted cassava flakes
- 2,5 koppwater, cold
- 2 sssugar(valgfritt)
garnish
- 0,25 kopppeanut, roasted, unsalted(valgfritt)
Utstyr
bowl · spoon
Fremgangsmåte
Trinn for trinn
- 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.
Omtrent 3 min
Kokkens tips: Adjust water quantity based on your desired consistency; some prefer it drier, others wetter.
- 3
If desired, stir in the sugar until fully dissolved.
Omtrent 1 min
Kokkens tips: Taste and adjust sugar to your preference.
- 4
Serve immediately as a side dish or snack, optionally topped with roasted peanuts.
Omtrent 1 min
Kokkens tips: Garri is often paired with a savory soup or stew.
Per porsjon
Næringsinnhold
- Kalorier
- 481,6kcal
- Protein
- 4g
- Karbohydrater
- 104,3g
- Fett
- 4,8g
- Fiber
- 4g
- Sukker
- 7,2g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.