GARRI

Garri is a popular West African food made from cassava tubers. It is mainly spelled "Gari" by the South Western Yoruba's of Nigeria. Although garri can be purchased readily it can also be prepared at home. The cassava roots are dug up and peeled. They are then washed and soaked in water for 2 hours. The roots are then grated and placed in tightly woven but porous bags; weights are placed on the bags for three days to eliminate much of the water. The contents of the bag is spread out to dry in the sun for several hours. When dry the grated cassava is then sifted and dry roasted a little at a time in a large pot over a fierce fire. A few drops of palm-oil may be added for color and flavor. The garri is mixed into hot water, stirred and contorted till it adopts a more solidified state, ala mashed potatoes but firmer. To eat it, you take a small portion in your hand, roll into a ball and dip it into a sauce like pepper soup (obe ata) or Afang Soup with meat or fish. Below are some pictures and a recipe for the popular Afang Soup.

AFANG SOUP

Recipe for AFANG SOUP (serves 4-6)

This is a classic Cross Riverian dish. The unique flavors derived from the afang leaves (green leaves similar to our "greens" but with a very unique flavor) in combination with the richness of other ingredients makes this superb soup appealing to a wider spectrum of palates.

• 1 kg / 2 lb assorted meats (oxtail, tripe, ponmo, bokoto & bushmeat)
• 4 snails (washed with lemon or lime)
• 450g / l lb stockfish (pre-soaked)
• 450g / l lb dried fish (washed)
• 225g / 8 oz periwinkle (top & tail shell)
• 225g / 8 oz whole dry prawns (cleaned)
• 225g / 8 oz ground crayfish
• 225g / 8 oz ground pepper
• 1 medium onion
• 450g / 1 lb afang leaves (washed, shredded & pounded)
• 1 kg / 2 lb waterleaf (prepared & washed)
• 290ml / 10 fl oz palm-oil
• 600ml/ 1 pt stock or water
• salt to taste

Wash the assorted meat thoroughly and place in a pot. Add the sliced onions, ground chillies and some stock or water. Cook for 30 minutes. Meanwhile, remove the snails from their shells and wash with lemon or lime juice to remove slime. Wash the smoked dry fish with salt and leave soaking in boiling water for 5-8 minutes to kill any insect and loosen any sand or grit. Rinse out thoroughly with lots of cold water.

With the blunt end of a knife, top and tail the periwinkles (small snails) and wash thoroughly. Add the prepared ingredients and the stock fish to the pot of meat, continue cooking for additional 10 minutes, adding more stock as required.

Finally, add the pounded afang leaves, washed waterleaf and crayfish. Give it a good stir and bring to the boil. Add palm oil, check seasoning and allow to simmer for 15-20 minutes until the aroma fills the kitchen and the soup is well blended. Remove from heat, dish unto a plate and serve with pounded yam or Garri.