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Garri is made from dried, fermented cassava, a tuber native to South America and introduced to Africa by Portuguese traders from Brazil in the 16th century. San Francisco chef Simileoluwa Adebajo says her family, like many in Nigeria, often eat garri mixed with ground nuts, sugar and milk, like a cereal. These subtly sweet cookies are crisp and delicious.

EatingWell.com, May 2022


Credit: Photographer / Greg DuPree, Food Stylist / Margaret Dickey, Prop Stylist / Kay Clarke

Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Whisk garri, sugar and baking powder in a large bowl. Add butter and blend with your hands or a pastry blender until you achieve a crumb-like consistency. (Alternatively, use a food processor to cut in the butter.) Add water, a little at a time, until the mixture forms a dough with very few crumbs (you may not need the full 3/4 cup). Place the dough between 2 sheets of parchment paper and roll out to a 1/4-inch thickness. Cut the dough into 1 1/2-by-1/2-inch strips.

  • Heat oil in a large skillet over medium heat until it reaches 350°F. In batches, fry 15 to 20 cookies at a time, flipping halfway and adjusting the heat as necessary, until light golden brown, 1 to 2 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Let cool before serving.


Parchment paper; deep-fry or candy thermometer


Made of fermented and roasted cassava, garri is often used to make a lightly sweetened porridge as well as a dough-like mixture called swallow that's served alongside soups and stews for dipping and scooping.

Nutrition Facts

1 cookie
27 calories; carbohydrates 2g; sugars 1g; added sugar 1g; fat 2g; saturated fat 1g; mono fat 1g; poly fat 1g; vitamin a iu 1IU; vitamin c 1mg; vitamin e iu 1IU; vitamin k 1mg; sodium 7mg; calcium 3mg; phosphorus 1mg.