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.
Izvirni recept avtorja Forkin
- Skupni čas
- 5 min
- Porcije
- 4
- Zahtevnost
- Lahko
- Na porcijo
- 482 kcal
Informacije o alergenih: lahko vsebuje oreščki in arašidi. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 2 skodelicagarri, toasted cassava flakes
- 2,5 skodelicawater, cold
- 2 žlicasugar(neobvezno)
garnish
- 0,25 skodelicapeanut, roasted, unsalted(neobvezno)
Oprema
bowl · spoon
Postopek
Korak za korakom
- 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.
Približno 3 min
Kuharjeva opomba: Adjust water quantity based on your desired consistency; some prefer it drier, others wetter.
- 3
If desired, stir in the sugar until fully dissolved.
Približno 1 min
Kuharjeva opomba: Taste and adjust sugar to your preference.
- 4
Serve immediately as a side dish or snack, optionally topped with roasted peanuts.
Približno 1 min
Kuharjeva opomba: Garri is often paired with a savory soup or stew.
Na porcijo
Hranilne vrednosti
- Kalorije
- 481,6kcal
- Beljakovine
- 4g
- Ogljikovi hidrati
- 104,3g
- Maščobe
- 4,8g
- Vlaknine
- 4g
- Sladkorji
- 7,2g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.