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    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.

    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.

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