📝 About This Recipe
Gari is the soul of West African pantry staples, a versatile fermented cassava grit that is as much a craft as it is a food. This ancient preservation method transforms humble, starchy cassava roots into sharp, nutty, and incredibly crisp granules through a process of grating, fermenting, and fire-toasting. Whether enjoyed as a refreshing cereal or cooked into a swallow (Eba) to accompany rich stews, Gari represents the perfect marriage of fermentation science and culinary heritage.
🥗 Ingredients
The Root Base
- 10 pounds Sweet Cassava Roots (Fresh, firm, and free of dark streaks or soft spots)
- 2 gallons Filtered Water (For washing and rinsing the peeled tubers)
Fermentation & Processing
- 3-4 tablespoons Unrefined Red Palm Oil (Optional; used for 'Yellow Gari' to add color and vitamins)
- 1 teaspoon Sea Salt (Optional; added during the toasting phase for flavor)
Equipment Essentials
- 1 piece Muslin or Burlap Sack (Used for pressing out the cyanide-rich starch water)
- 20-30 pounds Heavy Weights (Such as clean stones or cinder blocks for pressing)
- 1 piece Stainless Steel Sieve (With medium-sized mesh for sifting the mash)
👨🍳 Instructions
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1
Begin by peeling the cassava. Use a sharp knife to cut off the ends, then make a shallow longitudinal slit through the thick bark-like skin. Wedge the knife under the skin and peel it away in large chunks to reveal the white flesh.
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2
Thoroughly wash the peeled cassava tubers in a large tub of filtered water to remove any dirt or residual sand. Ensure the tubers are pristine white.
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3
Grate the cassava using the fine side of a box grater or a specialized cassava grating machine. The goal is a fine, wet pulp. If using a food processor, pulse carefully to avoid turning it into a liquid puree.
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4
Transfer the grated pulp into a strong muslin or porous polypropylene sack. Tie the top of the bag securely with heavy-duty twine.
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5
Place the bag on a raised, inclined surface (like a clean wooden plank) to allow liquid to drain. Place your heavy weights on top of the bag. This pressing process removes the starch and the naturally occurring hydrocyanic acid.
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6
Allow the cassava to ferment under the weights for 3 to 5 days. A 3-day fermentation yields a mild 'White Gari,' while 5 days produces a sour, sharp Gari preferred in many regions.
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7
After fermentation, remove the mash from the bag. It should be a firm, damp cake. Break the cake into smaller chunks with your hands.
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8
Sift the mash through a medium-mesh sieve into a large bowl. This removes large fibrous bits (the 'chaff') and ensures a uniform, sandy texture for the final product.
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9
If making 'Yellow Gari,' mix the palm oil into the sifted mash now, rubbing it between your palms until the color is an even, vibrant gold.
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10
Heat a large, wide stainless steel pan or a traditional cast-iron pot over medium-low heat. Do not add oil to the pan.
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11
Add the sifted mash in batches. Constantly stir and 'fry' the mash using a flat wooden paddle. The goal is to dehydrate the grains without browning or burning them.
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12
Continue toasting for 20-30 minutes per batch. You will know it is done when the grains feel light, crisp, and make a 'sand-like' rattling sound against the pan.
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13
Spread the hot Gari on a clean, dry surface or a large tray to cool completely. This prevents steam from making the grains soggy.
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14
Once cooled, perform a final sift to remove any large clumps formed during toasting. Store in an airtight container in a cool, dry place.
💡 Chef's Tips
Use only fresh cassava; if the roots have black lines inside, they are past their prime and will ruin the flavor. The length of fermentation is key—longer fermentation results in a sourer taste which is highly prized for its probiotic qualities. When toasting, never stop stirring, as the starch can catch and burn quickly, imparting a bitter smoky flavor. Ensure the Gari is bone-dry before storing; any residual moisture will cause mold during storage. If you prefer a finer Gari (Ijebu style), use a finer sieve during the sifting process.
🍽️ Serving Suggestions
Enjoy as 'Gari Soakies' by adding cold water, milk, sugar, and toasted peanuts for a refreshing snack. Serve as 'Eba' by mixing with boiling water until it forms a dough, paired with Egusi or Okra soup. Use it as a gluten-free crunchy topping for salads or roasted vegetables. Pair dry Gari with 'Frejon' (a bean coconut soup) during festive seasons. Serve alongside fried fish and spicy pepper sauce for a classic coastal meal.