Garri Recipe
Served with Egusi or Eforiro Soup and your choice of meat (fish, beef, chicken or Turkey).
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Ingredients
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Garri (Prepared to serve)
To serve with soups and meats
Method
Garri (Prepared to serve)
Measure and season
Place 2 cups of garri into a large mixing bowl. Stir in 1 teaspoon salt and, if you prefer slightly sweet garri, 1 teaspoon sugar. Mix dry ingredients evenly through the granules.
Divide for pink or white garri (optional)
If you want pink (red) garri, pour 1 tablespoon palm oil into a small bowl and mix the palm oil with 2–3 tablespoons of the garri to turn those granules pink. Set aside. Leave the rest white, or mix all garri with the palm oil if you prefer the entire portion pink.
Add boiling water
Carefully pour 400 ml (about 1 2/3 cups) of boiling water evenly over the garri. Pour progressively and stop when the granules are saturated but not swimming in water — texture depends on preference: firm/dry (less water) or soft (more water).
Stir and rest
Using a sturdy spoon or spatula, stir briskly for 15–30 seconds until granules are moistened and begin to swell. Cover the bowl or set a plate over it and let rest 1–2 minutes to fully hydrate.
Adjust texture with cold water
If the garri is too firm, pour up to 100 ml cold water in small increments, stirring after each addition until you reach the desired softness. If it's too soft, sprinkle a tablespoon of dry garri and mix to absorb excess moisture.
Optional garnishes
Sprinkle 2 tablespoons roasted peanuts or groundnut over the garri if desired, and add sliced onions or fresh pepper alongside for extra flavor when eating with soup.
To serve with soups and meats
Place a portion of prepared garri on a plate or in a bowl. Ladle hot Egusi or Eforiro soup alongside or on top of the garri depending on preference. Arrange cooked meat or fish on the side or on top of the soup.
Eat immediately while soup is hot. Use a spoon or your hand (traditional) to combine garri with soup to the desired ratio. Adjust seasoning of the soup or add pepper/onions to taste.
Store leftover dry garri in an airtight container in a cool, dry place. Prepared garri should be eaten immediately; discard any portion left at room temperature for more than 2–3 hours.