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.
Een origineel recept van Forkin
- Totale tijd
- 5 min
- Porties
- 4
- Moeilijkheid
- Makkelijk
- Per portie
- 482 kcal
Allergeneninformatie: kan noten en pinda's bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 2 kopjegarri, toasted cassava flakes
- 2,5 kopjewater, cold
- 2 elsugar(optioneel)
garnish
- 0,25 kopjepeanut, roasted, unsalted(optioneel)
Keukengerei
bowl · spoon
De bereidingswijze
Stap voor stap
- 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.
Ongeveer 3 min
Tip van de kok: Adjust water quantity based on your desired consistency; some prefer it drier, others wetter.
- 3
If desired, stir in the sugar until fully dissolved.
Ongeveer 1 min
Tip van de kok: Taste and adjust sugar to your preference.
- 4
Serve immediately as a side dish or snack, optionally topped with roasted peanuts.
Ongeveer 1 min
Tip van de kok: Garri is often paired with a savory soup or stew.
Per portie
Voedingswaarden
- Calorieën
- 481,6kcal
- Eiwit
- 4g
- Koolhydraten
- 104,3g
- Vet
- 4,8g
- Vezels
- 4g
- Suiker
- 7,2g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.