About this recipe: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.
1 3/4 litres (3 pints) water
600g (1lb 6 oz) gari, semolina or tapioca flour
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Method Prep:2min › Cook:15min › Ready in:17min
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.