Figure 10.2.8 Process flow for gariand kpokpo gariproduction.
A number of good practicing centres for gari production and commercialization have been established in Ghana and Nigeria. Because of the importance of gari in the sub-region, studies have been conducted on the potential use of other roots and tubers in its production (Oduro et al, 2002). The roasted grits are put to several end uses, including eba (gari fufu), gari soakings, and gari and shito ― a must-have among students in boarding schools in Ghana and Nigeria.
Eba usually served with ayoyo soup, is originally from Nigeria, but now commonly consumed across Ghana, Togo and La Cote d’voire, where it is eaten with various sauces and soups. It is prepared by adding hot water to gari in a pot/saucepan and stirring to the desired consistency. The resultant product is brownish in colour with a texture similar to that of fufu. In Ghana, it is referred as gari fufu among the Akans (Photograph 10.2.10b).
Gari and Shito Gari may also be moistened with water at room temperature. This is often eaten with shito (Ghanaian black-pepper sauce) and sardines (Photograph 10.2.10c). The physicochemical properties and specifications of gari are given in Tables 10.2.1 and 10.2.2 respectively.
Photograph 10.2.10a Packaged garisold at a local market.
Photograph 10.2.10b Eba and agushi soup.
Photograph 10.2.10c Dumped gari and "shito" with sardine.
Photograph 10.2.10d Gari soakings with roasted groundnuts.
Gari Soakings It is a gari suspension, which is generally perpared at room temperature in cold water with the addition of different ingredients. Other condiments such as sugar, milk and roasted groundnuts are added as desired, depending on the purchasing power of the consumer (Photograph 10.2.10d). Gari is a rich source of carbohydrate. The approximate composition of gari is given in Table 10.2.3. Due to the unique swelling capacity of gari at room temperature and convenience in its transportation and use, the meal is liked by many, especially students and fishermen who take it to boarding schools and along on fishing trips. Oduro et al. (2000) reported 3.23 % swelling capacity of gari (Table 10.2.1). Currently, there is a commercial gari soakings mix in both local and international markets.
Table 10.2.1 Physicochemical properties of gari
Constituent | Gari
Total Acidity (%) | 1.16
pH | 3.97
Swelling capacity (%) | 3.23
Particle size (mm) | 1.56
Source: Oduro et al., (2000)
Table 10.2.2 Specification of garifrom selected African Standard and Codex
Parameter | Nigeria | Ghana | Togo | Benin | Code Food
Moisture (%), max | 12 | 12 | 12 | 10–12 | 12
Starch | ― | ― | ― | ― | -
Fiber (%), max | 2.0 | 2.0 | 2.0 | 2.0 | 2.0
Cyanide (mg/kg), max | 2.0 | 2.0 | 2.0 | 2.0 | 2.0
Ash (%), max | 2.75 | 2.75 | 2.65 | 2.75
Source: Oti et al., (2011)
Table 10.2.3 Proximate composition of gariand lafun
Amount per 100 gedible portion (wb)
Constituent | Garia | Lafuna | Garib
Moisture (%) | 14.0 | 13.0 | 6.0
Protein (g) | 1.0 | 1.9 | -
Fat (g) | 0.3 | 0.8 | -
Carbohydrates (g) | 80.9 | 80.8 | -
Fibre (g) | 2.0 | 1.1 | 2.0
Ash (g) | 1.8 | 2.4 | 1.2
Source: aOguntona and Akinyele (1995) bOduro et al., (2000)
10.2.4.5 Kpokpo Gari
Kpokpo gari is a common meal in mid-western parts of Nigeria. Unlike conventional gari, the grated, fermented cassava mash is not sieved before garification, thereby forming relatively big amorphous cakes during roasting (Sanni et al., 2009). This is traditionally served with roasted edible maggot and palm wine, but is also enjoyed with dried fish, groundnut and/or coconut kernel (Etejere and Bhat, 1985).
10.2.4.6 Attieke
Attieke is a popular meal from Southern La Cote d’voire and considered a main meal, which is enjoyed on almost all occasions. In Ghana, it is a traditional dish of the Ahantas and Nzemas (major tribes in the Ghanaian Western border with La Cote d’voire), although enjoyed by many others today. It is commonly referred as akyeke in Ghana. Attieke looks more like moistened couscous or gari. Processing of attieke has similarities to gari production: in both processes, the method is the same except in attieke production the roasting (garification) stage is replaced with steam cooking/baking. However, the production methods for attieke may further slightly vary, depending upon the communities (Obilie et al., 2003). A well-known protocol as accepted in Ghana, La Cote d’voire and Burkina Faso, is elaborated in Figure 10.2.9.
Figure 10.2.9 Process flow for attieke and attoukpou processing.
Attieke is usually served with ground pepper or sauce with fish and chopped/sliced vegetables as a main meal (Photograph 10.2.11). The inoculum and fermentation stage plays an important role in its characteristic flavour, texture and organoleptic properties, as well as in enhancing the stability and safety of the final product. Daouda et al. (2012), Firmin (1995) and Obilie et al. (2003), investigated the effects of different inoculum concentrations and fermentation times on the sensorial qualities of attieke. The study showed that 10 % inoculum and 12 h fermentation are the best conditions for production of quality attieke.
Photograph 10.2.11 Attieke served at home.
10.2.4.7 Attoukpou
Attoukpou is a common traditional meal of the Ivorians and the processing is similar to that of attieke, except attoukpou is softer with a higher moisture content and is moulded into larger cakes instead of grits. The difference in their preparation lies in the fact that attoukpou grits after fermentation are moulded into flattened shapes before steam cooking. The dish, relished for its convenience, is usually served with sauce and vegetables with fish/meat. It is less common in other West African states (Nevry et al., 2007), but known and consumed in Ghana, especially among the Ewes as yakeyake (Photograph 10.2.12).