| Revision as of 07:56, 26 April 2016 editSlashme (talk | contribs)Autopatrolled, Event coordinators, Extended confirmed users, New page reviewers, Pending changes reviewers27,177 edits General copy-editTags: nowiki added Visual edit← Previous edit | Latest revision as of 08:08, 14 December 2024 edit undoSwalikhoj (talk | contribs)88 editsNo edit summaryTags: Visual edit Mobile edit Mobile web edit | ||
| (278 intermediate revisions by more than 100 users not shown) | |||
| Line 1: | Line 1: | ||
| {{Short description|Granular flour from fermented cassava}} | |||
| {{distinguish|text='']'', or ginger in Japanese cuisine}} | |||
| {{other uses}} | {{other uses}} | ||
| ] | |||
| {{Refimprove|date=May 2008}} | |||
| ] | ]) on a plate in Cameroon]] | ||
| ] tubers]] | ] | ||
| ] pieces]] | ] | ||
| In ], '''''garri''''' (also known as '''''gari''''', '''''galli''''', or '''''gali''''') {{IPAc-en|audio=LL-Q33578 (ibo)-Newtrains-Garri.wav}} is the flour of the fresh starchy ] root. | |||
| '''Garri''' (also known as '''gari''', '''garry''', '''gali''', or ''']''') is a popular ]n food made from ] ]s. The spelling 'garri' is mainly used in ], ], ], ], ] and 'gari' in ].<ref>{{cite web|url=http://www.ghanaweb.com/GhanaHomePage/food/gari.html|title=Gari}}</ref> Either spelling is used in ]. In some sub-Saharan regions of Africa, it is referred to as 'gali'.<ref name=gari>{{Cite web|url=http://www.africanfoods.co.uk/gari.html|title=Garri|publisher=''African Foods''|accessdate=August 6, 2015}}</ref> | |||
| In the ], ''garri'' can also refer to the flour of ], maize, rice, yam, plantain and millet.{{Citation needed|date=August 2022}} For example, ''garin dawa'' is processed from ], ''garin masara'' and ''garin alkama'' originate from ] and wheat respectively, while ''garin magani'' is a powdery medicine. | |||
| ==Process== | |||
| ⚫ | To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. |
||
| Starchy flours mixed with cold or boiled water form a major part of the diet in ], ], ], ], ], ] and ].{{Citation needed|date=August 2022}} | |||
| ''']''' is a stiff dough made by soaking gari in hot water and kneading it with a flat wooden baton. | |||
| ⚫ | ] is a |
||
| |url=http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kokoro-2 | |||
| |title=Snacks: Kokoro II | |||
| ⚫ | |publisher= |
||
| |accessdate=2009-11-09}}</ref> | |||
| Cassava, the root from which ''garri'' is produced, is rich in fiber, copper and magnesium.<ref>{{Cite web |last=Nwosu |first=Martin|date=2023-08-23 |title=10 Amazing Health Benefits of Garri |url=https://www.nccmed.com/10-amazing-health-benefits-of-garri/ |access-date=2023-08-23 |website=Nccmed |language=en-us}}</ref> | |||
| Garri comes in various consistencies, which can roughly be categorized into rough, medium and smooth. Each type is used for a particular food. | |||
| Garri is similar to ] of Brazil, used in many food preparations and recipes, particularly in the state of ]. | |||
| ⚫ | As a ] or light meal, garri can be soaked in cold water (in which case it settles to the bottom), mixed with ] or honey, and sometimes roasted |
||
| ==Preparation== | |||
| ⚫ | In its dry form, garri is used as an accompaniment for soft cooked ] and palm oil. This food mix is called ''yoo ke garri'' or '' |
||
| ] | |||
| ⚫ | To make ''garri'' flour, ] tubers are uprooted, peeled, washed and grated or crushed to produce a mash. The mash can be mixed with palm oil and placed in a porous bag, which is then placed in an adjustable press machine or iron presser for 1–24 hours to remove excess water. Once dried, it is ]d and ] in a large stainless steel frying pot or in a large aluminum frying tray, with or without palm oil. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour.<ref name="gari">{{Cite web|title=Garri|url=http://www.africanfoods.co.uk/gari.html|access-date=August 6, 2015|publisher=African Foods}}</ref> ''Garri'' comes in various consistencies, including rough, medium and smooth, which are used to prepare different foods. | ||
| == Dishes == | |||
| For a full meal, garri is usually cooked by adding it to hot water, then kneading it into dough. This is eaten with different types of thick, leafy vegetable stews, melon seed stews, peanut stews, or beans. | |||
| '']'' is a stiff dough made by soaking ''garri'' in hot water and kneading it with a wooden baton until it becomes a smooth doughy staple. It is served as part of a meal with soups and sauces. Some of these include okra soup, ], ], ], ] and ]. Similar starchy doughs are found as staples in other African cuisines. | |||
| ] | |||
| ⚫ | Smooth garri (known as lebu to the ]) can be mixed with pepper and other spicy ingredients. A small amount of warm water and ] is added and |
||
| ⚫ | ] is a Nigerian snack food common in southern and southeast Nigeria, especially ], ], ], ] and ]. It is made from a paste of ] flour, mixed with ''garri'' and sugar and deep-fried. | ||
| ⚫ | ==Variations== | ||
| In West Africa, there are two types, white and yellow garri. Yellow garri is prepared by frying with the addition of palm oil to give it a yellow colour; white garri is fried without palm oil. | |||
| ⚫ | As a ], cereal, or light meal, ''garri'' can be soaked in cold water (in which case it settles to the bottom), mixed with ] or ], and sometimes roasted ]s and/or ], also known as Soaking Garri. The amount of water needed for soaked ''garri'' is 3:1. ''Garri'' can also be eaten dry with sugar and roasted peanut. Other ingredients include coconut chunks, ] milk, and cashews. | ||
| ⚫ | |||
| In ], ''garri'' is used to make a dessert called ''kanyan'' which is combined with peanuts and honey. | |||
| ⚫ | In Ghana, garri is |
||
| ] | |||
| ⚫ | In its dry form, ''garri'' is used as an accompaniment for soft cooked ] and palm oil. This food mix is called ''yoo ke garri,'' or ''garri-fɔtɔ''/''galli-fɔtɔ'' (crushed garri) in the ] of ] and the ] dialect of southern ] and ]. This type of garri is a mixture of moistened garri kneaded with a thickened tomato paste, oil, salt, seasonings. Yoo ke garri is garri with beans, which is typically eaten as lunch.<ref name=gari/> It is also eaten with bean cake (]) in Nigeria. | ||
| ⚫ | Smooth ''garri'' (known as ''lebu'' to the ]) can be mixed with pepper and other spicy ingredients. A small amount of warm water and ] is added and softened by hand. This type of ''garri'' is served with fried fish. It is served with ] on ]. | ||
| ⚫ | Buyers often look out for |
||
| In Nigeria, the Efik people use dry ''garri'' to thicken light soups like egg soup and white soup (also known as up and down soup) | |||
| ==Consumption== | |||
| ⚫ | ==Variations== | ||
| Garri can be eaten without further cooking, as a snack, by placing it in a bowl and adding cold water; ijebu-garri is made to have finer grains, and a pleasantly sour taste, making it very suitable to be eaten in this way. Sugar or honey is then added as well as chunks of coconut, groundnuts, tigernuts and cashew nuts. Milk may also be added. | |||
| In ], two types of garri include white and yellow garri''.'' Yellow ''garri'' is prepared by adding palm oil just before the fermenting stage of the cassava mash.<ref>{{cite web | |||
| |url=https://thewisebaker.com/garri-a-guide-to-west-africas-staple-food/ | |||
| |title=Garri: A Guide to West Africa's Staple Food | |||
| |date=16 September 2020 | |||
| ⚫ | |publisher=The Wisebaker | ||
| |access-date=2021-06-13}}</ref> Alternatively, it can be made using the yellow-fleshed breed of cassava. White garri on the other hand is fried without palm oil. | |||
| ⚫ | Variations of yellow and white ''garri'' are common across Nigeria and Cameroon. One variation of white ''garri'' is popularly known as ''garri-Ijebu''. This is produced mainly by the ] of ] in Nigeria. | ||
| Most garri, however, is cooked by adding it to boiling water and stirring to make a stiff paste or porridge, which among the ] of Nigeria is known as utara, among Yoruba people as ], or ] in Northern Nigeria. Utara (or eba) is normally eaten with soups, of which several different kinds are available. Most parts of ] where cassava is grown have an equivalent staple dish. In most areas of west Africa, garri is usually eaten with water, sugar and groundnuts. | |||
| ⚫ | In ], ''garri'' is classified by taste and grain size. The sweeter types with finer grains are more valued over sourer, large grain varieties. Commercial food vendors prefer coarser grains with high starch content, as this produces a greater yield when soaked in water. | ||
| ⚫ | Buyers often look out for crisper grains when trying to determine freshness. | ||
| ==See also== | ==See also== | ||
| {{portal|Food}} | {{portal|Food}} | ||
| ⚫ | {{commons category|Garri (West Africa)}} | ||
| * ] | * ] | ||
| * Similar ] | * Similar ] | ||
| Line 50: | Line 62: | ||
| ** ] | ** ] | ||
| ** ] | ** ] | ||
| * ] | |||
| * ] | * ] | ||
| * ] | * ] | ||
| * ] | * ] | ||
| * | |||
| ==References== | ==References== | ||
| Line 59: | Line 71: | ||
| ==External links== | ==External links== | ||
| ⚫ | {{commons category|Garri (West Africa)}} | ||
| * | * | ||
| * | |||
| * | |||
| * | |||
| * | |||
| * | * | ||
| Line 76: | Line 85: | ||
| ] | ] | ||
| ] | ] | ||
| ] | |||
| ] | |||
Latest revision as of 08:08, 14 December 2024
Granular flour from fermented cassava Not to be confused with gari, or ginger in Japanese cuisine. For other uses, see Garri (disambiguation).
.jpg)
In West Africa, garri (also known as gari, galli, or gali) // is the flour of the fresh starchy cassava root.
In the Hausa language, garri can also refer to the flour of guinea corn, maize, rice, yam, plantain and millet. For example, garin dawa is processed from guinea corn, garin masara and garin alkama originate from maize and wheat respectively, while garin magani is a powdery medicine.
Starchy flours mixed with cold or boiled water form a major part of the diet in Nigeria, Benin, Togo, Ghana, Guinea, Cameroon and Liberia.
Cassava, the root from which garri is produced, is rich in fiber, copper and magnesium.
Garri is similar to farofa of Brazil, used in many food preparations and recipes, particularly in the state of Bahia.
Preparation
.jpg)
To make garri flour, cassava tubers are uprooted, peeled, washed and grated or crushed to produce a mash. The mash can be mixed with palm oil and placed in a porous bag, which is then placed in an adjustable press machine or iron presser for 1–24 hours to remove excess water. Once dried, it is sieved and fried in a large stainless steel frying pot or in a large aluminum frying tray, with or without palm oil. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour. Garri comes in various consistencies, including rough, medium and smooth, which are used to prepare different foods.
Dishes
Eba is a stiff dough made by soaking garri in hot water and kneading it with a wooden baton until it becomes a smooth doughy staple. It is served as part of a meal with soups and sauces. Some of these include okra soup, egusi soup, vegetable soup, afang soup, banga soup and bitter leaf soup. Similar starchy doughs are found as staples in other African cuisines.
Kokoro is a Nigerian snack food common in southern and southeast Nigeria, especially Abia State, Rivers State, Anambra State, Enugu State and Imo State. It is made from a paste of maize flour, mixed with garri and sugar and deep-fried.
As a snack, cereal, or light meal, garri can be soaked in cold water (in which case it settles to the bottom), mixed with sugar or honey, and sometimes roasted peanuts and/or evaporated milk, also known as Soaking Garri. The amount of water needed for soaked garri is 3:1. Garri can also be eaten dry with sugar and roasted peanut. Other ingredients include coconut chunks, tiger nut milk, and cashews.
In Liberia, garri is used to make a dessert called kanyan which is combined with peanuts and honey.
In its dry form, garri is used as an accompaniment for soft cooked beans and palm oil. This food mix is called yoo ke garri, or garri-fɔtɔ/galli-fɔtɔ (crushed garri) in the Ga language of Ghana and the Gen dialect of southern Togo and Benin. This type of garri is a mixture of moistened garri kneaded with a thickened tomato paste, oil, salt, seasonings. Yoo ke garri is garri with beans, which is typically eaten as lunch. It is also eaten with bean cake (Akara) in Nigeria.
Smooth garri (known as lebu to the Yoruba) can be mixed with pepper and other spicy ingredients. A small amount of warm water and palm oil is added and softened by hand. This type of garri is served with fried fish. It is served with frejon on Good Friday.
In Nigeria, the Efik people use dry garri to thicken light soups like egg soup and white soup (also known as up and down soup)
Variations
In West Africa, two types of garri include white and yellow garri. Yellow garri is prepared by adding palm oil just before the fermenting stage of the cassava mash. Alternatively, it can be made using the yellow-fleshed breed of cassava. White garri on the other hand is fried without palm oil.
Variations of yellow and white garri are common across Nigeria and Cameroon. One variation of white garri is popularly known as garri-Ijebu. This is produced mainly by the Yoruba people of Ijebu in Nigeria.
In Ghana, garri is classified by taste and grain size. The sweeter types with finer grains are more valued over sourer, large grain varieties. Commercial food vendors prefer coarser grains with high starch content, as this produces a greater yield when soaked in water.
Buyers often look out for crisper grains when trying to determine freshness.
See also
References
- Nwosu, Martin (2023-08-23). "10 Amazing Health Benefits of Garri". Nccmed. Retrieved 2023-08-23.
- ^ "Garri". African Foods. Retrieved August 6, 2015.
- "Garri: A Guide to West Africa's Staple Food". The Wisebaker. 16 September 2020. Retrieved 2021-06-13.
