Soaked Garri

What we know so far

Soaked garri is the Nigerian cereal, the boarding-school survival meal and the hot-afternoon cooler: dry garri (toasted, fermented cassava grains) tipped into a bowl of ice-cold water with sugar and a handful of roasted groundnuts, and eaten with a spoon before it swells. Some add powdered or tinned milk, a pinch of salt, or fresh coconut; some drink it thin like a drink, others let it soak up and eat it thick. Yellow garri (fried with palm oil) or white, Ijebu garri with its sharp sour edge is the connoisseur's choice. Ghanaians call the same thing gari soakings. It goes with fried fish, akara, moi moi or beans.

The draft was written from 3 published sources and holds 7 ingredients and 4 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting