Ijebu Garri and Groundnut. Grab yourself a large cup of cereal bowl. Add ice cold water (the colder the better). Add some sugar and milk (to taste)Throw in a handful of roasted groundnut and add some ice cube.
Add sugar and more ice water, then the groundnut.
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You can have Ijebu Garri and Groundnut using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of Ijebu Garri and Groundnut
- You need 1/4 cup of ijebu garri.
- Prepare 1/4 cup of groundnut.
- Prepare of sugar.
- Prepare block of ice.
- It's of ice water.
Health benefits of garri: garri, soaked with sugar, groundnut, milk and cold water Whether fortified or not, garri no matter which context you are using it is cheap, affordable, satiable, highly nutritious, and filled with amazing health benefits which will be discussed below in addition to some of its avoidable side effects. Garri ijebu is one of the several varieties of Garri popular in Nigeria, it is popular for its sour taste and how great it taste when soaked in water, with groundnut and milk, sugar… added, wow I just cannot explain that you need to try it to understand. If there's anything that blends so well with iced-water, then garri Ijebu should be one of them. The addition of garri Ijebu, roasted groundnut and chilled water can only bring joy and accomplishment to the consumer.
Ijebu Garri and Groundnut step by step
- Place ijebu garri in a bowl and add water and sieve off the top off.
- Add sugar and more ice water, then the groundnut.
- Add ice block if you wish to keep everything crunchy in your mouth and enjoy your hot afternoon snack.
Groundnut and garri Ijebu are so inseparable especially when combined with chilled water. It can be mixed with cold water for a snack; sugar or salt may be added, and sometimes some evaporated milk. You can also consume Garri by using groundnut usually called Garri soakings. For example, ijebu-Garri is made with finer grains, and has a pleasantly sour taste, making it very suitable to be eaten in this way. Ijebu garri is a variation of white garri which is mainly produced by the Yorubas that hail from Ijebu.
