The fastest West African swallow — fermented cassava granules poured into boiling water and stirred into a smooth dough. The everyday staple of West African diaspora kitchens.
Garri is the food that fed West Africa during every crisis — it keeps indefinitely, costs very little, and is nutritious enough to sustain work and growth. 'We survived on garri' is a statement heard in every West African immigrant household. Eba is the daily food of the diaspora.
Garri retains the probiotic benefit of cassava fermentation — Lactobacillus and Leuconostoc species survive the fermentation and some survive the mild roasting. The resistant starch content feeds beneficial gut bacteria. Yellow garri (the palm oil version common in Igbo areas) provides beta-carotene. Like fufu, eba's primary nutritional role is as the starch vehicle — the soup delivers the micronutrients. The fermentation significantly reduces the cyanide levels in cassava, making it safe.
Pour boiling water slowly into garri while stirring vigorously with a wooden spoon or spatula until a smooth, non-sticky dough forms. The ratio is personal preference — start with equal parts garri and water and adjust. Serve immediately with any West African soup.
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