“My best-soaked garri is with an ice block, lots of sugar with biliki (milk) and enough groundnuts per spoon,” relishes Sherrifdeen Abatan, a school teacher I work with.

One of the most common complaints against traditional garri soaking is getting the sugar-to-garri-to-milk ratio right. Sometimes it's too sweet, other times too bland.

My grandma dips a spoonful of brown beans into a bowl of the cold, thick porridge made from cassava and brings it to her lips. This is her favorite food: garri and beans. “This is how I used to ...

Ingredients: 5 tbsp. gari 2 tbsp. powdered milk 2 tsp. sugar Peanuts Cold water Serving: 1 person Preparation time: 2 minutes Gari is cassava flakes; the process of turning cassava into gari is a ...

It even gets better when you've got the perfect combination; garri, sugar, milk, groundnut and yes, ice chilled water. Although, garri was once perceived as a poor man's food ...

Some pipo dey use am make eba or soak am inside water join am wit milk, sugar, and groundnut. E get pipo wey believe say too much of garri fit affect pesin eye and dem believe say e also get oda ...

Ordinarily, gari soakings are always done with milk or milk powder; but this one is unique for its flavour. Ga-Soak comes in five flavours— vanilla, chocolate, banana, pineapple, and strawberry.

Pastry: Add 2 cups of garri to 2 cups of cold water, and stir it to make a paste.Then add at least 3 tablespoons of granulated sugar and half a cup of room temperature butter and stir until smooth ...