Gari

A soft paste prepared by pouring boiling water over gari, a fermented and toasted cassava semolina. Gari is shared with several neighboring countries.

Ingredients

• 300 g of plain gari, unsweetened
• 450 to 550 ml of boiling water
• 1 pinch of salt, optional
• Additional hot water to adjust consistency
• Sauce or stew to be served separately

Preparation

Pour the gari into a large heat-resistant bowl and remove any visible debris.

Bring the water to a boil. Add a pinch of salt if desired.

Pour about half of the boiling water over the gari, stirring with a sturdy spoon.

Add the rest gradually and mix until the grains swell and form a homogeneous paste.

Cover for 3 minutes, then work the paste with the spoon to eliminate dry pockets. Add a few spoonfuls of boiling water if it is too firm.

Form into portions and serve immediately with a sauce prepared separately.