Difference between revisions of "Gari and Tapioca"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Beninese ([^cC])(.*)\]\]" to "Category:Beninese cuisine Category:$1$2 Recipes") |
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# 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. | # 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. | ||
| − | [[Category:Beninese Snacks]] | + | [[Category:Beninese cuisine]] |
| + | [[Category:Snacks Recipes]] | ||
[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
[[Category:Gari Recipes]] | [[Category:Gari Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Revision as of 17:25, 8 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.
