Gari Chicken

0 Review

(Provide your rating)

Prep time: 00:00 HR
Cook time: 00:00 HR



Gari is a creamy-white, granular flour with a slightly fermented flavor and a slightly sour taste made from fermented, gelatinized fresh cassava tubers. Gari is widely known in Nigeria and other West African countries.


  • Island Sun Yellow Gari - 2 cups
  • Warm water - 1/2 cup (approx. 30 ml)
  • Large onions - 3
  • Tomatoes - 2
  • Green chillies - 2
  • Lemon - 1
  • Cooking Oil - 4 tbs
  • Roasted nuts, crushed
  • Chicken, boiled and shredded - 250 gms
  • Salt and pepper


Take 2 cups of Island Sun Gari in a dry bowl. Sprinkle the Gari with water, spoonful by spoonful continually stirring with a fork, to evenly moisten it. It should be like partly wet sand when you squeeze a fistful in your hands.

Pack the Gari in a thick towel and steam for 10 minutes. After 10 minutes, stir the Gari and steam it for another 10 minutes.
Transfer the steamed Gari into a hot pack, add salt to taste, stir, cover and set aside.

Heat the oil in a pan. Chop the onions, tomatoes, chilies finely. Add the onion and fry until it turns translucent. Add the tomatoes and the chilies. Fry for two minutes. Add the boiled chicken and add salt and pepper and stir. Add a bit of water and try the lot for 2-3 minutes until the chicken acquires the flavours. Squeeze the lime and take the chicken off the flame.

In a plate, serve the Gari and add the chicken on top and serve hot immediately.