Garri and Soup

Ingredients

• •2 cups garri (cassava granules)
• •4 cups water
• •1 lb beef or fish, cubed
• •2 medium tomatoes, chopped
• •2 tablespoons tomato paste
• •1 large bunch spinach or leafy greens, chopped
• •1 medium onion, diced
• •3 tablespoons palm oil
• •2 cloves garlic, minced
• •to taste salt and pepper
• •1 teaspoon cayenne pepper or chili powder
• •2 cups beef or vegetable broth (gluten-free)

Directions

1. 1Heat palm oil in a large pot over medium heat, then sauté onion and garlic until fragrant.
2. 2Add cubed meat and brown on all sides, about 5 minutes.
3. 3Stir in tomato paste, chopped tomatoes, and spices, cooking for 3 minutes.
4. 4Pour in broth and water, bring to a boil, then reduce heat and simmer for 20 minutes until meat is tender.
5. 5Add chopped greens and cook for another 5 minutes until wilted.
6. 6In a separate pot, bring 4 cups of water to a boil and slowly whisk in garri to avoid lumps, stirring constantly until smooth and thick, about 8 minutes.
7. 7Transfer garri to a serving bowl and ladle soup over the top or serve on the side.
8. 8Serve hot and enjoy.

💡 When preparing garri, add the granules gradually to hot water while stirring vigorously; stopping too soon leaves lumps that are difficult to smooth out later.

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