Cassava Garri Eba Mp3 Download

In the Hausa language, garri can also refer to the flour of guinea corn, maize, rice, yam, plantain and millet.[citation needed] For example, garin dawa is processed from guinea corn, garin masara and garin alkama originate from maize and wheat respectively, while garin magani is a powdery medicine.

Eba is a stiff dough made by soaking garri in hot water and kneading it with a wooden baton until it becomes a smooth doughy staple. It is served as part of a meal with soups and sauces. Some of these include okra soup, egusi soup, vegetable soup, afang soup, banga soup and bitter leaf soup. Similar starchy doughs are found as staples in other African cuisines.

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Kokoro is a Nigerian snack food common in southern and southeast Nigeria, especially Abia State, Rivers State, Anambra State, Enugu State and Imo State. It is made from a paste of maize flour, mixed with garri and sugar and deep-fried.

As a snack, cereal, or light meal, garri can be soaked in cold water (in which case it settles to the bottom), mixed with sugar or honey, and sometimes roasted peanuts and/or evaporated milk, also known as garri soakings. The amount of water needed for soaked garri is 3:1. Garri can also be eaten dry with sugar and roasted peanut. Other ingredients include coconut chunks, tiger nut milk, and cashews.

In its dry form, garri is used as an accompaniment for soft cooked beans and palm oil. This food mix is called yoo ke garri, or garri-ft/galli-ft (crushed garri) in the Ga language of Ghana and the Gen dialect of southern Togo and Benin. This type of garri is a mixture of moistened garri kneaded with a thickened tomato paste, oil, salt, seasonings. Yoo ke garri is garri with beans, which is typically eaten as lunch.[2] It is also eaten with bean cake in Nigeria.

Smooth garri (known as lebu to the Yoruba) can be mixed with pepper and other spicy ingredients. A small amount of warm water and palm oil is added and softened by hand. This type of garri is served with fried fish. It is served with frejon on Good Friday.

In West Africa, two types of garri include white and yellow garri. Yellow garri is prepared by adding palm oil just before the fermenting stage of the cassava mash.[3] Alternatively, it can be made using the yellow-fleshed breed of cassava. White garri on the other hand is fried without palm oil.

Variations of yellow and white garri are common across Nigeria and Cameroon. One variation of white garri is popularly known as garri-Ijebu. This is produced mainly by the Yoruba people of Ijebu in Nigeria.

In Ghana, garri is classified by taste and grain size. The sweeter types with finer grains are more valued over sourer, large grain varieties. Commercial food vendors prefer coarser grains with high starch content, as this produces a greater yield when soaked in water.

Cold: Mix 1 cup garri with 1 cup of cold water, honey or sugar for sweetness (add a pinch of salt to enhance it further),a splash of milk, and something for texture, like peanuts, groundnuts, or broken-up biscuits. I like to use Oxford Cabin Biscuits from Nigeria, along with both sugar and salt, milk, and ice.

Pastry: Add 2 cups of garri to 2 cups of cold water, and stir it to make a paste. Then add at least 3 tablespoons of granulated sugar and half a cup of room temperature butter and stir until smooth. In a separate bowl, mix 3 tablespoons of powdered milk, 2 tablespoons of powdered chocolate or two drops of strawberry flavoring, then add it to the first bowl, stir until smooth, pour it into a cake pan and refrigerate for 1-2 days. Want to make it look pretty? Decorate it with butter, which you can put in a piping bag and use to create flowers and other patterns. The result is known as garri cake, slightly sweet and very creamy. It is made for occasions such as birthdays or picnics.

You can find garri at African import stores or online (Amazon sells it in its raw, granulated form so you can prepare it however you like). Want to eat it hot and pre-cooked? Check out your local West African restaurant.

In Ghana, Foto Gari and yoo ke garri are popular ways of eating gari. Yoo ke garri is gari with beans. Foto gari is made by making a stew and pouring moistened gari into it. Garri is also a soup thickener.

The grated produce is then put into a jute sack and the sack tied. Traditionally, this is left to ferment for three to seven days depending on the type of garri been made. This step is very important, as the fermentation process helps to reduce and detoxify the high cyanide content of cassava.

While still inside the sack, sacks are stacked up on each other, and a wooden board placed below and above the sacks. The wooden boards are tied together with the sacks full of the grated cassava in between. Tension is created by tightening the rope and thus allowing water to run out of the grated cassava being processed.

This fermented, and dried grated cassava is now sieved to remove large particles and fibres and the smaller grain-like bits are collected for further processing. This is now fried in a dry large pot. All you do here is put a thick big pot on fire, let the pot get dried, then put in some of the grated cassava and stir it until it becomes crisp. It gives off a pleasant cooked aroma. You must stir this continuously to avoid it getting burnt. The finished cooked or baked product is what is called garri.

You can choose any of the above texture sizes to meet the specific need you want your garri. Generally, for making eba, the fine grain or coarse grain gari are usually okay, and the extra coarse grain garri for soaking.

Gari is made from cassava. And cassava contains cyanide. For cassava to be safe for humans, cassava should be cooked, never eaten raw. The body can tolerate small amounts of cyanide. However, large doses can affect the heart, respiratory and central nervous systems. The processing of gari involves grating, fermentation and frying. Well-processed(cooked) gari is safe when eaten in moderate quantities.

The essence of cassava made food to us(ss and sst) cannot be overemphasized. You can email me if you need a regular supply of garri(cassava flakes). Daily consumption of garri has kept me going. I am an sst carrier. I only have crisis when I fail to take my garri. Do mail me- jaynnora@gmail.com

@ Mabreh; you are absolutely right. Cassava is the panacea. Am speaking from experience. Growing up, I had lots of crisis because I didnt so much love cassava food products like foofoo, garri and tapioca. But my sister was addicted to these foods. We are both sst. Casting my mind back to those years, she never for once had any pain crisis till today. Ever since I started on this life saving cassava food listed above, I had only but give thanks to God for the immense relief I enjoy. Growing up was PAINFUL. I always remember those years.

ever since i discovered from the net from experts that cassava has the highest content of thiocyanates i have never allowed my menu to be deprived of one cassava product or the other....and the results are a great testimony. i would advise all to follow suit. both scd patients and non scd individuals bcos thiocyanates are generally good for the our body as africans

An overview of Figure 1 shows comparative reduction in cyanide contents of the various processed cassava tubers (GRF4h, GRF4h + PO, GRF48h and GRF48h + PO). Their cyanide contents ranged between 1.44 0.34 and 3.95 0.23 mg HCN equivalents/100 g. In addition, GRF4h sourced from Durungwu gave the relatively highest level of cyanide concentration of 90.90%, compared with fresh unprocessed cassava tubers. Table 2 shows relative reduction in cyanide contents of Akunna and Mkporo-Oji GRF4h by 24.04% and 21.76% respectively. Akunna, Mkporo-Oji and Durungwu. GRF4h + PO showed marginal reductions in cyanide contents compared with GRF4h, corresponding to 4.42%, 7.47% and 5.15% of reduction in cyanide contents. The relative cyanide content of GRF4h + PO was within the range of 71.54-85.75%.

Comparatively, cyanide content in GRF48h was significantly reduced; specifically, Akunna GRF48h = 37.50%, Mkporo-Oji GRF48h = 44.40% and Durungwu GRF48h = 39.07% of mg HCN equivalents/100 g compared to corresponding unprocessed cassava tubers. These values represented an average of 59.68% of total eliminated cyanide content of GRF48h samples. As compared with corresponding GRF48h samples, Akunna, Mkporo-Oji and Durungwu. GRF48h + POs showed marginal reduction in cyanide contents by 0.96%, 3.52% and 3.69% respectively. The mg HCN equivalents/100 g of GRF48h + POs showed no significant difference (P > 0.05) with values of 1.90 0.41, 1.86 0.44 and 1.44 0.34 mg HCN equivalents/100 g for Akunna, Mkporo-Oji and Durungwu Garri respectively. In general, the total cyanide content of the processed cassava tubers was in the order: GRF4h, > GRF4h + PO > GRF48h > GRF48h + PO irrespective of the source of the processed cassava. e24fc04721