A classic African dish which can be served as an accompaniment to dishes such as Egusi Soup. Traditionally this dish is eaten communally using the hands. A small amount is rolled in the hand, then dipped into the soup before being eaten.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the water to a boil in a large pot. Sprinkle in the gari, and cook, stirring constantly, until it becomes a paste similar to mashed potato consistency.

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Nutrition Facts

290.4 calories; protein 0.9g 2% DV; carbohydrates 70.6g 23% DV; fat 0.4g 1% DV; cholesterolmg; sodium 15.9mg 1% DV. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
02/12/2008
I haven't tried this recipe exactly but I was taught this dish using semolina flour. It's very delicious with any kind of African stew! Read More
(12)

Most helpful critical review

Rating: 3 stars
06/27/2007
We just call this "gari" in Nigeria. You can also experiment and use different types of flour such as yam flour (my personal favorite) or even Farina. It's very sticky so I suggest serving with a small bowl of water to dip your fingers in before making the small ball. Read More
(19)
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/26/2007
We just call this "gari" in Nigeria. You can also experiment and use different types of flour such as yam flour (my personal favorite) or even Farina. It's very sticky so I suggest serving with a small bowl of water to dip your fingers in before making the small ball. Read More
(19)
Rating: 5 stars
02/12/2008
I haven't tried this recipe exactly but I was taught this dish using semolina flour. It's very delicious with any kind of African stew! Read More
(12)
Rating: 5 stars
07/09/2006
I LOVE IT Read More
(8)
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Rating: 4 stars
06/29/2009
I'm in Nigeria right now and seeing this recipe makes my heart glad! Yes it really needs to be eating with soup to really appreciate its goodness. Read More
(6)
Rating: 4 stars
02/08/2010
I lived in Tanzania for 8 years and they make a similar dish with corn flour called ugali. I usually add a bit of salt to give it some flavor but this is optional. I'm used to it being served with kidney beans prepared in fresh coconut milk... mmmmmm! Read More
(5)
Rating: 4 stars
10/23/2008
Definitely a classic nigerian dish if you live in baltimore you can get it premade at Pejus Kitchen eat it with egusi stew!!!! Read More
(5)
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Rating: 5 stars
04/20/2015
I made the Gari according to instructions but it is a brand new food to me and I was not excited about dipping it in soup--maybe in time-- so I let it cool a bit and made flat patties with it that I fried in oil and the at the end tossed on onions for a short time I like my onions more raw. I make this almost everyday. It has become a staple in my diet. I love it. I eat it crispy with simple guacamole--avacado onion lemon fresh garlic salt and pepper-- and with herbed greek yogurt---salt and pepper and minced greens and fresh garlic on a plate with cooked bitter greens such as turnip or mustard greens. I cannot believe I found this food! I didn't even know I was looking forit. It was at the food shelf and I was curious. Now I don't go a day without it. Read More
(2)
Rating: 4 stars
07/19/2019
It's an intersesting new food and I like it pretty well. It has an interesting natural flavor dipped in several different sauces takes the natural flavor away. See what you think!:-) Read More
Rating: 5 stars
10/19/2016
This my first attempt at eba. It came out a but lumpy. I think I will try turning off the heat before adding the gari. It is very good though. I served it with a lentil based soup. Thank you for the recipe. Read More