Garri au Lait

Overview

Garri au Lait is a chilled West African comfort bowl built on garri softened with cool water, enriched by creamy evaporated milk, sweetened with a touch of granulated sugar, and finished with crunchy roasted groundnuts and clinking ice cubes. It is quick to assemble, wonderfully refreshing in hot weather, and endlessly customizable with simple pantry add-ins like slices of ripe banana or a sprinkle of coconut flakes. The name nods playfully to a classic milk pairing, while the heart of the dish remains proudly West African: the beloved garri made from cassava.

Ingredients

Main

• garri (about 1 cup)
• water, cold (1½ to 2 cups, to taste)
• evaporated milk, chilled (about ½ cup)
• granulated sugar (1 to 2 tablespoons, or to taste)
• roasted groundnuts (a small handful)
• ice cubes (as desired)

Optional toppings

• ripe banana, sliced
• coconut flakes
• Pinch of salt to sharpen sweetness

Equipment

• Medium bowl
• Spoon for stirring
• Measuring cup

Step-by-step preparation

1. Set the stage: Keep the evaporated milk and some ice cubes cold so your bowl turns out refreshingly chilled.
2. Measure the base: Add the garri to a medium bowl. Sprinkle in a little water to barely moisten and stir; this wakes up the grains and prevents clumping.
3. Hydrate to taste: Pour in more cold water gradually, stirring until the garri softens and the grains remain pleasantly distinct. Adjust the amount of water for your preferred thickness.
4. Sweeten: Stir in granulated sugar until dissolved. Taste and add a touch more granulated sugar if you prefer a sweeter bowl.
5. Enrich: Pour in the chilled evaporated milk and fold gently. Let the bowl rest for 5 minutes so the garri plumps fully and the flavors settle.
6. Finish and serve: Top with a handful of roasted groundnuts, add ice cubes for extra chill, and, if you like, tuck in slices of ripe banana, a sprinkle of coconut flakes, and the lightest pinch of salt. Enjoy immediately while cold.

Tips and notes

• Texture control: If the bowl feels too thick, loosen with a splash of cold water; if too thin, stir in more garri and give it a moment to hydrate.
• Sweetness balance: Add granulated sugar gradually, tasting as you go; the richness of evaporated milk can make the bowl taste sweeter after a short rest.
• Crunch matters: Add roasted groundnuts just before serving so they keep their snap against the softened garri.
• Extra cold: A generous handful of ice cubes makes the bowl especially refreshing in hot weather.

Variations

• Tropical twist: Fold in diced ripe banana and a shower of coconut flakes for fruit-forward sweetness.
• Nutty crunch: Mix the roasted groundnuts through the bowl rather than using them only on top for crunch in every spoonful.
• Sweet and salty: A tiny pinch of salt heightens the flavor of granulated sugar and the creaminess of evaporated milk.

Serving and enjoying

Spoon up immediately while the garri is cool and softly plumped, the evaporated milk still creamy, the roasted groundnuts crunchy, and the ice cubes frosty. Keep extra granulated sugar, cold water, and chilled evaporated milk at the table so each person can fine-tune sweetness, thickness, and richness to taste.