Tag: Recipes with Garri

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Garri-crusted [Chicken] Scotch Eggs

When your goals are soft, jellied yolks, you know you’ve hit a home run with this chicken mince scotch eggs, coated in a yaji/suya-spice, garri crust. Garri makes a delightful crust instead of breadcrumbs. Gluten-free too. These gladdened my eyes and heart. To make this, you’ll need to: 1. Boil your eggs to perfection. And perfection...

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Farofa (Toasted Garri) with Dambun Nama

Garri, good for more than drinking and making into ‘Eba’. Garri, excellent for crusting and crumbing. And for toasting too. If you go to any self-respecting churrasco house with the stars and stripes of Brasilia, expect to be served farofa. Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is a Portuguese and Spanish term referring to beef or grilled meat more...

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Nigerian Small Chops: Baked Garri-crusted Garden Eggs

I am fascinated by how ideas come, how they’re created – so many elements, some seemingly random, yet they come together to test concepts, fuse thoughts and generally do something ‘new’. Like with garden eggs. I think I like the whole exploration, the journey, the process of building, of constructing, of putting together. I like...

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Frejon: Of Nigerian And Brazilian History

Connectedness. The thing that fascinates me the most in life. If I had to narrow down the things I find fascinating. This would be one of them. Connectedness – of people, places and things. Brazil. Nigeria. Connected. By slavery and freedom. In culture and cuisine. Like Carnivals. Connected, with thick tropical rainforests and love for football. Connected in...

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Banga Soup: Love in a Claypot

Tales by Oritsegbemi Emmanuel Jakpa  With the spliced rhythm of tribal Africa,  with the pulse, and raw hide cloak of riddles, with the drizzling monsoon on lemon grass, with the serene river songs of the canaries, with the dim light of the oil lamps, I reflect on the times when under the tropical moon fierce...