This is to be eaten as a snack and tastes better with cold water or milk.

• 1/2 cup of garri
• 1 cup of water
• milk and sugar to taste (optional)

Method: In a bowl, add water to garri. Leave to soak for few minutes. Add milk and sugar if desired and serve.

Garri With Stew

This is the common method of eating garri and it is called eba when cooked in this texture. Africans eat eba with meat, chicken or fish stew. When prepared this way, it is usually eaten with fingers

• serves about 2 people
• about 2-3 cups of garri
• about 4-6 cups of water

Method: Bring water to a boil. Lower the heat. Add garri to the boiling water. Stir the mixture until it is consistent. Add more garri or more hot water to obtain the thickness you prefer. Because garri is a little coarse, the resulting eba will be a little course. But if done properly, it should not be lumpy. Serve hot with your choice of stew.

Garri With Beans

This becomes a dish of in its own and goes well with fried plantains too.

• garri according to desired amount or 1/2 cup
• beans according to desired amount
• salt to taste

Method: In a pot, boil beans till soft and add salt to taste. Once cooked, place beans onto serving plate. Add garri to beans according to desired amount. Mix well and serve hot.

Note: Use garri sparingly to enhance crispiness and taste of beans. Too much garri will make this dish more firm and chewy.