- Traditional African staple food
- Can be used to make dumplings
- Used in famous dishes as eba, gari foto, etc
Yellow Gari (Cassava Granules)
First of all Yellow Gari is eaten by million people in Africa. Furthermore, it is a major staple food. In addition, it provides a basic diet to many. Because, it is the third largest source of carbohydrates in the tropics, after rice and maize.
Since it is one of the most drought-tolerant crops, therefore, it is capable of growing on marginal soils. Nigeria is the world’s largest producer of cassava, while Thailand is the largest exporter of dried cassava.
Cassava is rather classified as either sweet or bitter. As a result it contains anti nutritional agents and toxins. Consequently resulting in much larger amounts.
In conclusion, Yellow Gari is very versatile. It can be eaten like a snack. With cold water to crunch the thirst. Or to be eaten as Eba, a dough-like meal.
Probably Gari is the most eaten granular flour in Africa. Most of all it is made from cassava tubers. Our Gari is cleaned, grated, fried with or without palm oil.
How to make Eba
- 1 3/4 litres (3 pints) water
- 600g (1lb 6 oz) gari, semolina or tapioca flour
Prep: 2min › Cook for almost:15min Ready in: 17min Bring the water to a boil in probably a large pot. Sprinkle in the Ijebu Gari and cook, stirring constantly, until it becomes a paste almost liked mashed potato.
Yellow Gari – How to make Gari Foto
Gari Foto is served either as breakfast or lunch. Much often accompanied by red beans and tomato sauce.
2 cups gari
1/2 cup warm water
1/2 cup cooking oil (preferably palm oil or peanut oil)
1-2 onions, peeled and finely chopped
2-3 ripe tomatoes, peeled and chopped
2 tbsp tomato paste (optional)
1 clove garlic, minced (optional)
6 eggs, beaten
Salt and black pepper to taste
Place the gari in a bowl. Specially moisture with water evenly. Cover with a clean cloth and set aside.
Heat oil and onions in a skillet, add tomatoes. Most of all, add tomato paste cook for 5 minutes until onions almost tender.
Pour whipped eggs into skillet. Stir and cook almost like scrambled eggs.
Fold the moistened gari into mixture.
Remove from heat. Season with salt and pepper, serve almost immediately.
For a substantial dish, add boiled shrimp, ground dried shrimp, canned corned beef, canned sardines, leftover cooked meat or fish may be added with (or instead of) the eggs.