Loading your kitchen…
Garri stirred into hot water to make a firm, smooth swallow for soup. From Ngozi's Kitchen.
Eba_(swallow_food).jpg by Tesleemah, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0
None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.
Full source and image recordBring the measured water to a rolling boil in a saucepan, then turn off the heat.
Sprinkle in most of the garri, stirring steadily with a strong wooden spoon.
Allow the grains to absorb the water for a minute, then work the mixture until smooth.
If too soft, stir in a little more garri; if too firm, add a small splash of boiling water and stir again.
Shape into portions and serve with hot soup.
Different garri absorbs different amounts of water. Adjust gradually instead of adding everything at once.
Nnenna's Soup CornerEba_(swallow_food).jpg by Tesleemah, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0
None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.
Full source and image record
Chiamaka’s TableAkpu_na_Ofe.jpg by Ozims Divine, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0
None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.
Full source and image record
Temi’s Yoruba Kitchen
Chiamaka’s Table
Folake's Greens
Safiya’s Family TableTuwo_masara_da_miyan_ayoyo.jpg by Salma kyari, via Wikimedia Commons, CC0 1.0 · CC0 1.0
Shown served with ayoyo soup; the soup partly covers the tuwo.
None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.
Full source and image record
Around the table 0
Be the first to start the conversation.