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Garri (also known as gari, garry, gali, or tapioca) is a popular West African food made from cassava tubers. The spelling 'garri' is mainly used in Cameroon, Sierra Leone, Benin, Togo and 'gari' in Ghana. Either spelling is used in Nigeria. In some sub-Saharan regions of Africa, it is referred to as 'gali'. ==Process== To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash is placed in a porous bag and weights are placed on the bag for one to two days or more to press excess water and starch out. By day three, the cassava will lose a good amount of a water and become dry enough for the next step.〔 It is then sieved (or sifted) and fried in an extra large clay frying pot with or without palm oil. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour. Eba is a stiff dough made by soaking gari in hot water and kneading it with a flat wooden baton. Kokoro is a common snack food in Nigeria made from a paste of maize flour mixed with gari and sugar and deep-fried.〔(【引用サイトリンク】title=Snacks: Kokoro II )〕 Garri comes in various consistencies, which can roughly be categorized into rough, medium and smooth. Each type is used for a particular food. As a snack or light meal, garri can be soaked in cold water (in which case it settles to the bottom), mixed with sugar and sometimes roasted peanut, with evaporated milk sometimes added. The amount of water needed for soaked garri is 3:1. Garri can also be eaten dry without water, but with sugar and roasted peanut added. In its dry form, garri is also a nice accompaniment for soft cooked beans and palm oil. This food mix is called ''yoo ke garri'' or ''Foto gari'' in the Ga language, in Ghana. Foto gari is the combination of moistened garri and stew, while yoo ke garri is eating garri with beans, and this combo is sometimes eaten as lunch.〔 For a full meal, garri is usually cooked by adding it to hot water, then kneading it into dough. This is eaten with different types of thick, leafy vegetable stews, melon seed stews, or peanut stews. 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 mixed with the hand to soften up. This type of garri is served with fried fish. It is also served with frejon on Good Friday. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「garri」の詳細全文を読む スポンサード リンク
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