…Special Series on Nigerian Superfood That Can Make UNESCO List of Intangible Cultural Heritage
A couple of months ago, the BBC, (December 5 2024), published Ivory Coast’s tasty staple, attiéké, a fermented cassava flour as officially been added to Unesco’s list of intangible cultural heritage.
This laudable culinary move has, however, prompted the showcasing of Nigeria’s various superfoods that can possibly be added to the list in the coming days.
In looking at Nigerian culinary strength and excellent as well as remarkable Nigerian superfoods, that are making global statements across the culinary landscape, soaked Ijebu Garri, which has now being termed GARIUM SMOOTHIE stands out.
The story of Ijedu Garri is a Nigerian culinary narrative that can be shared with a global audience and can also be in the UN list.
This is because this snacky staple has a traditional and unique cultural heritage.
There are three main types of garri in Nigeria : Yellow Garri, White Garri, and Ijebu Garri.
But ‘Ijebu’ as this staple is popularly known, stands out as the best soakable, uncooked, ready -to – eat cassava cereal one can find in West African Nigeria, across the African continent, as well as various continents beyond Africa.
The unique selling point of ijebu garri is the simple ability to make a healthy smoothie out of this sour-tasting Nigerian South Western delicacy.
The question that, of course, comes to mind is what is Garium smoothie?
This is simply a sweet combination of ijebu garri, with milk, sugar, honey, and nuts, depending on how the foodie wants to relish it.
The nuts could be peanuts, groundnuts, almond nuts as well as hazelnuts amongst other nuts.
In celebrating the uniqueness of Ijebu, as the name speaks for itself, this garri is from Ijebu land and has been used as a strong economic refuge and strength for small scale, medium scale and large scale farmers and agroprenuers
This sour-tasting smoothie is one of the varieties of Garri in West Africa that is basically produced by the Yoruba, the Ijebus. But today in Nigeria, many states of the federation and agroprenuers are now producing Ijebu garri as a global delicacy.
Ijebu Garri which has travelled to virtually all continents of the world pleasantly has this sour taste that is great for soaking when mixed with cold water, room temperature water, sometimes sugar and milk and when eaten with a spoon or fork like eating any regular cereal.
Garri is made from Cassava, a special brown and white, hard but fleshy root that is rich in fiber, copper and magnesium.
It is however important to note that Garri is a gluten-free food.
This is because this product of fleshy, starchy cassava root does not contain the combination of proteins found in wheat and other grain foods.
Ijebu is already made and best served when the sun is hot and biting.
Let’s visit the kitchen…
*Recipe for 3 servings*
. 1 cup ijebu garri
. 1 teaspoon granulated sugar or some cubes of sugar
. A handful of peanuts or any other nut
. 2 teaspoons dry milk or a cup of liquid milk
. 1 cup chilled water
. 1 cup of ice cubes
. 1 cup shredded coconut [optional]
*METHOD*
. Pour the garri into a sizeable bowl
. Add the chilled water and bring to a mix
. Add the sugar to taste, as well as the milk
. Add more water if necessary, especially if the smoothie is too thick
. Add the shredded coconuts if you like
. Drop in some ice cubes into the garium smoothie and serve chilled.
