How Garri Turn To Eba With Hot Water But Not With Cold Water
Eba Garri is the most common carbohydrate food in Nigeria and many other African countries. It is made from cassava root. It is dry, cripsy, creamy white or yellow in colour granular flour (semolina) with gelatinized starch. Processing Garri Cassava root contains a lot of starch, water, cyanogenic compounds (dangerous to humans), etc and most of which are removed during processing. The processing techniques vary from place to place but involve peeling, washing, grating, fermenting (optional), sieving and then roasting. Oil may be added to improve its taste but this reduce how soon it will go bad. Read Also: Why it is wrong to put tablet in eba The processing enhances its preservation properties and makes it edible and safe to eat. The roasting makes it precooked food for eating, soaking in cold water or making eba (dough) by adding hot water and turning with a spatula. The dry garri and soak garri can be enjoyed with a variety of other ingredients like sugar, groundnut, milk and ...
