Difference between revisions of "Gari and Tapioca"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Beninese ([^cC])(.*)\]\]" to "Category:Beninese cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Snacks Recipes" to "Category:Snack Recipes") |
||
| Line 16: | Line 16: | ||
[[Category:Beninese cuisine]] | [[Category:Beninese cuisine]] | ||
| − | [[Category: | + | [[Category:Snack Recipes]] |
[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
[[Category:Gari Recipes]] | [[Category:Gari Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Revision as of 17:25, 10 May 2012
Description
Ingredients
Directions
- Peel it and grate it using the fine part of the grater.
- Put the mush in a plastic rice bag and squeeze the heck out of it to press the water out.
- Collect the juice because when cooked it turns into tapioca.
- If you don’t squeeze all the liquid out the gari will turn into a tapioca like goo.
- After pressing out the liquid, sift it through a colander then heat the pulp over low heat slowly on a frying pan while stirring it to dry it out.
