Hutwise Ijebu Gari is sourced from one of the best importers from Nigeria.
Gari is one of those flexible food stars across West Africa. There are 3 types of gari: Regular / white gari has an even level of coarseness, is not too sour, and is great when eaten raw with plantain & beans or eba. When white/regular Gari is fried with palm oil and spices, it is called yellow. Ijebu Gari is another type of gari which has been perfected by the Ijebu Yoruba ethnic group. This has a finer grain and is more sour than the regular and yellow Gari.
It goes great in "soakings" - liberally adorned with milk, peanuts, sugar,...or it can be made into the all famous eba and eaten with wicked good soups like efo riro, egushi, ogbono, or eaten with red-red (ripe plantain and beans). The possibilities are endless.
Name variations: garri, garry, gali, or tapioca
Preparation and use
Gari is made from fresh cassava, which is grated and the excess liquid is then squeezed out. The remaining cassava is then fried over an open fire, on a broad metal pan that has been greased with a little oil, which could be palm oil (adding yellow color to create yellow gari).
The result product is crisp and crunchy to taste, and is stored easily and can be eaten with stew or soup or shito and fish. Or in secondary schools it can be “soaked” with water, milk and sugar.
Recipes, meals, and how this is usually eaten
History, social and cultural relevance
Gari is the most commercialized cassava product across West Africa. Due to its versatile nature and long shelf life, gari is found in almost every typical West African home. Gari also forms a crucial part of the boarding house experience and is usually referred to as the survival pack in schools.
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