Garri (aka “eba”) is a Nigerian staple side dish consisting of roasted cassava flour cooked in hot water until it turns to a soft paste that tastes great dipped in various soups and stews. Garri is mixed well with a wooden spoon while it cooks and rolled into balls by hand.
You can also experiment and use different types of flour such as yam or semolina flour. It’s very sticky so I suggest serving with a small bowl of water to dip your fingers in before.
- 8 cups water
- 4 cups garri roasted cassava flour
- Bring the water to a boil in a large pot.
- Stir in the garri gradually, and cook, stirring continuously, until it becomes a paste similar to mashed potato in consistency.
- Set aside to cool and roll into balls in your hands.
- Keep leftover balls wrapped in plastic wrap.
- Serve warm alongside your favorite main dish and enjoy!