This Garri Tulle is barely a real recipe but sometimes I wander into the chef portion of Youtube and find interesting things to play with. This garri tulle is one of them. Often times, I am stomped on how to present Nigerian food. However, molecular gastronomy allows for interesting ideas to play with food and make it look pretty.
I was watching a video recently on how to make tulles. I see them as part of dessert plating and I have always thought it was super complex to achieve. That all changed today. This is the video that I watched that inspired all of this.
As you can see in the video, flour was used so of course, I decided to bring it to the Nigerian context but I wanted something a little more complex because who doesn’t like a challenge lol.
A few things to note, I did this recipe a few times till I got something close to what I was looking for.
The first time, I just mixed the garri with the water and fried straight.
The second time, I tried to strain just the garri water but it was too gelatinous.
The third time I mixed the strained garri water with a tablespoon of the Garri that I had strained just to get a thicker consistency and some crisp and this worked the best.
My fourth try was to fry the strained garri directly but that did not work.
My fifth try was to go back to my original mix, pour in the oil and as it was frying, scoop the gelatinous portion off the surface as it was frying. This also worked.
RECIPE FOR GARRI TULLE
Ingredients
1/2 cup of Garri
1 cup of Water
A Cooking Spoon of Vegetable Oil (For frying)
Method
In a bowl, mix the garri and water and allow to set for a while.
Strain the water with a sieve and take a tablespoon of the garri chaff and add to the liquid.
Heat up your oil and pour a small amount of your garri mix into the oil and fry.
Carefully, take out of the oil and drain on a paper towel. Use as garnish for your fancy dinners.
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