Garri

This is without a doubt Nigeria's most popular staple meal. It is consumed by the vast majority of Nigerian homes, regardless of geography or race. Cassava is used to make garri. Cassava is picked, peeled, rinsed, and pulverized before being used. Before being sieved and cooked in a heated pan, the crushed cassava is drained of water, starch, and hydrocyanic acid. Garri is the end product of this process. Garri can then be used to make Eba by simply pouring hot water over the desired amount of garri grains in a basin. Eba can be served with any Nigerian soup, including Egusi, Okro, Banga, Afang, and others.

Ingredients

• 8 cups Water, 4 cups Gari

Directions

• Eba or garri is a Nigerian staple food consisting of cassava flour combined with hot water. The combination is traditionally mixed with a large wooden spoon until it firms up, and is then rolled into a ball. Eba is served with almost all Nigerian soups. such as Egusi Soup or other soups. Traditionally this dish is eaten communally using the hands. A small amount is rolled in the hand, then dipped into the soup before being eaten. You can also experiment and use different types of flour such as yam flour,semolina flour or even Farina. It’s very sticky so I suggest serving with a small bowl of water to dip your fingers in before.