How to Make Authentic Garri at Home | How to Make Garri in Obodo Oyibo Chinwe Uzoma скачать в хорошем качестве

How to Make Authentic Garri at Home | How to Make Garri in Obodo Oyibo Chinwe Uzoma

#Howtomakegarri #Garri #GarriatHome #GarriinObodoOyibo #chinweuzoma #Garri #Howtomakegarri #chinweuzomagarri #Garriathome #AuthenticGarri CLICK HERE TO SUBSCRIBE 👉https://bit.ly/3q0YHBA Welcome back to our channel my positive family, today in this video I am showing you how to make Garri which is African gluten-free food for excellence. Garri can be used to make swallow and will be consumed using assorted types of soups which you can see so many soup recipes in our playlist titled Nigerian and Igbo soups. However, it can be soaked with the addition of groundnut, sugar, and milk to be drunk as quick food that can save the day. This is so healthy as it is produced from Cassava which is a root tuber that contains no gluten. Kindly watch to the end, and special thanks to Sweet Adjeley for laying the foundation that convinced me to try producing my own Garri at home. In this channel as well, you can see lots of food Recipes, especially Nigeria foods and West African cuisines including a wide range of cooking styles and recipes like Italian and new inventions of an easier way of preparing an assorted range of foods for the entire family. In this channel, however, you can see a series of lifestyle vlogs, like birthday parties of my children and myself. Daily vlogs and general way of training children which is predominantly our case presently as we are still training our children. There might be as well occasional shopping vlogs, eating videos of our entire family, and our way of life. Kindly follow us here by subscribing, sharing our videos, and even commenting as well. Thank you all for your massive support. To subscribe to our channel click on the link below https://bit.ly/3q0YHBA Link to Sweet Adjeley Gari    • How To Make Authentic Gari At Home   Chapters 00:00 Intro 00:57 Peeling and cutting 02:20 Blending 03:30 fermentation and drying 04:30 Three days later 05:20 Sieving 07:01 Frying time 10:45 Vote of thanks and outro.