Make Garri at Home Using your Oven/How To Make White / Yellow Garri from the Scratch

cassava

🥗Healthier: sweet potato

💰Cheaper: yams

Sweet potato offers similar texture and flavor with added nutrients.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthier fats while maintaining richness.

groundnut

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are nutritious and often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers better flavor without significant cost difference.

Cut fresh cassava into chunks for easier blending.

Cover the chopped cassava with water and blend until smooth.

Pour the blended cassava into a smooth cheesecloth or an unused pillowcase to drain the water.

Squeeze out the water from the cassava; use a weight to help expel the water more effectively.

Let the cassava rest for an hour or more to allow more water to drain.

After resting, roll back the bag and pour off the collected water.

Sieve the gary to ensure it is dry and ready for baking.

Spread the sieved gary evenly on a baking pan.

Add 2 tablespoons of palm oil to the gary and mix well.

Preheat the oven to 250 degrees Fahrenheit.

Bake the gary in the oven for 15 minutes, then stir to ensure even cooking.

Return the gary to the oven for another 15 minutes and stir again.

Continue baking for a total of 1 hour and 15 minutes, checking for dryness.

Sieve the gary again to achieve the desired texture.

Blend the gary lightly to achieve a grainy texture, being careful not to over-blend.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens