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.
Originálny recept od Forkin
- Celkový čas
- 5 min
- Porcie
- 4
- Náročnosť
- Ľahká
- Na porciu
- 482 kcal
Informácie o alergénoch: môže obsahovať orechy a arašidy. Ak máte alergiu, vždy skontrolujte obaly surovín.
Príprava
Suroviny
Suroviny
- 2 šálkagarri, toasted cassava flakes
- 2,5 šálkawater, cold
- 2 lyžicasugar(voliteľné)
garnish
- 0,25 šálkapeanut, roasted, unsalted(voliteľné)
Vybavenie
bowl · spoon
Postup
Krok za krokom
- 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.
Približne 3 min
Poznámka kuchára: Adjust water quantity based on your desired consistency; some prefer it drier, others wetter.
- 3
If desired, stir in the sugar until fully dissolved.
Približne 1 min
Poznámka kuchára: Taste and adjust sugar to your preference.
- 4
Serve immediately as a side dish or snack, optionally topped with roasted peanuts.
Približne 1 min
Poznámka kuchára: Garri is often paired with a savory soup or stew.
Na porciu
Výživové údaje
- Kalórie
- 481,6kcal
- Bielkoviny
- 4g
- Sacharidy
- 104,3g
- Tuky
- 4,8g
- Vláknina
- 4g
- Cukry
- 7,2g
Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.
Správne uchovanie
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.