Garri As a Snack
Garri is a grain food substance that has been dried and processed from starchy plants called cassava. It is rich in carbohydrates and fats and oil(because of the oil used in frying it)
Many variations of yellow and white garri are common across Nigeria. One variation of white garri is popularly known as Ijebu-garri. This is produced mainly by the Yoruba people of Ijebu origin.
In Ghana, garri is judged by its taste and grain size. The sweeter types with finer grains are more valued over sourer, large grain varieties.
Commercial food vendors on the other hand prefer coarser grains with high starch content, as this yields more quantity when soaked in water.
Buyers often look out for crispier grains when trying to determine freshness.
Consumption
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.
Formerly, garri was usually consumed by people with low income or people from the rural areas. But presently, due to the unique taste that garri has, it is consumed by all and sundry.
OK. There was a time when garri was rumored to cause blindness. This could be so, if garri is taken without milk. Adding milk to garri gives it more nutritional supplements.
Garri as a snack is a quick meal, faster than a fast food. A quick remedy for hunger; something to take while the food is on fire. According to some folks they say, garri no get advert but e dey sell pass noodles.
Garri is bae. Indulge.
Have a great weekend.
Love you loads. Kizzes.
References: Wikipedia and Classy deals
Photo credit: so you think you can cook.
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