Garri tends to be bought already processed – the taste (slightly sour), colour (white or yellow) and texture (fine to coarse) will vary from place to place. Cooked garri is referred to as eba, although some people also call it garri. To Make Eba Allow about 100g of garri/200ml boiling water per person. Pour…
Garri
Garri is processed cassava which results in grains not dissimilar to polenta. It varies in colour – white or yellow (palm oil is used for yellow garri); taste and texture according to where it is processed. The different types are suitable for various purposes: cooked to eat with soups (eba); reconstituted with cold water to eat…
Yam
Native to Africa, yam (Dioscorea spp.), the king of crops, is probably the most widely eaten staple in Nigeria. Amongst the Igbos, the ‘New Yam Festival’ is held annually in various towns and villages to celebrate the harvest of the new yam. There many varieties of yam in Nigeria – white yam, yellow yam, water…