17 min

    A classic African dish which can be served as an accompaniment to dishes such as Egusi Soup, a rich spicy soup. Traditionally this dish is eaten communally using the hands. A small amount is rolled in the hand, then dipped into the soup before being eaten.

    18 people made this

    Serves: 8 

    • 1 3/4 litres (3 pints) water
    • 600g (1lb 6 oz) gari, semolina or tapioca flour

    Prep:2min  ›  Cook:15min  ›  Ready in:17min 

    1. Bring the water to a boil in a large pot. Sprinkle in the semolina grains or flour and cook, stirring constantly, until it becomes a paste similar to mashed potato or polenta consistency.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (11)


    We just call this "gari" in Nigeria. You can also experiment and use different types of flour such as yam flour (my personal favorite) or even Farina. It's very sticky so I suggest serving with a small bowl of water to dip your fingers in before making the small ball.  -  26 Jun 2007  (Review from Allrecipes US | Canada)


    I haven't tried this recipe exactly, but I was taught this dish using semolina flour. It's very delicious with any kind of African stew!  -  11 Feb 2008  (Review from Allrecipes US | Canada)


    I LOVE IT  -  09 Jul 2006  (Review from Allrecipes US | Canada)