Description
Gari, which is a fermented cassava paste,
is consumed daily by many people in West Africa.
It is one of the staple dishes in West Africa, Ghana, Ivory Coast, Nigeria, Togo....
It is served in street food, and of course prepared in homes.
Boil the water in a saucepan with a little oil.
Gradually pour in the gari, stirring constantly so as not to make lumps,
for a few minutes, until you get a slightly soft but solid dough,
like modeling clay that would be quite soft.
To serve, you can put the whole ball of dough in a dish and slice it, or even,
make as many individual balls as there are guests.
Gari accompanies all dishes with sauce.
