Yellow Garri Hack
Scientifically yellow garri has been proven to have a reduced cyanide (HCN) content (ie less poisonous) and a higher Vitamin A value (good for eyesight)i.e. more nutritious. It also has a less sour taste, finer granules and a more pliable texture. And you'll agree with me that it's also more aesthetically pleasing hence why I always like to turn my white garri into yellow garri if that's what I happen to have at that moment. I don't know if adding oil after the whole processing will still make any difference, scientifically but hey I'm here for the aesthetics 😉
Yellow Garri Hack
Scientifically yellow garri has been proven to have a reduced cyanide (HCN) content (ie less poisonous) and a higher Vitamin A value (good for eyesight)i.e. more nutritious. It also has a less sour taste, finer granules and a more pliable texture. And you'll agree with me that it's also more aesthetically pleasing hence why I always like to turn my white garri into yellow garri if that's what I happen to have at that moment. I don't know if adding oil after the whole processing will still make any difference, scientifically but hey I'm here for the aesthetics 😉
Cooking Instructions
- 1
Add some red oil (about a tablespoon) to the bowl, the quantity depends on the quantity of garri you're making, let's say 1 tablespoon to 1-1/2 cups of garri
- 2
Add some of the hot water to bowl, about a cup
- 3
Add the garri till the water is soaked up ie no longer visible
- 4
Cover and leave for 30 seconds
- 5
Then mix very well till the colour becomes uniform, adding a little hot water if it's too hard.
- 6
Cut and wrap according to your desired shapes or eat it as it is with your favourite soup.
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