Garri (Fermented Dried Cassava) Swallow

Name: Garri (Fermented Dried Cassava) Swallow
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2 to 4 servings
Cuisine: African
Ingredients: 2 cups water, divided, plus more for shaping dough; 1 tablespoon red palm oil (see Tip); 1 ½ cups white garri (dried fermented cassava granules), see Tip

By Yewande Komolafe

Updated June 26, 2026

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Media 1 of 2

Ready In: 50 min
Rating: (0)
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Across the African continent and its diaspora, a swallow is a starch that often begins as a grain, tuber or root that’s steamed, then crushed and pounded into an elastic dough. This process renders the starch pliable enough to mold and use for scooping broth or sauce from bowl to mouth. This version, known as garri or ẹ̀bà in Yorùbá, relies on cassava, a staple root vegetable across tropical regions of West and Central Africa, the Caribbean and South America. Among the many ways cassava is prepared, it’s milled into white flour, also called garri (or gari) across West and Central Africa, and farofa in Brazil, with granules ranging in size from fine to coarse. Yellow garri is a variety from the coastal Niger Delta region of Southeast Nigeria, where the garri is toasted with red palm oil to lend a unique pop of pale orange. Although most swallows are served unseasoned, this recipe has been enriched with a bit of red palm oil for a mild, floral taste. Enjoy garri alongside eru, okra soup with shrimp and greens, ègúsí soup and topped with ọbẹ̀ onírù or any braised meat.

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Ingredients

Yield:2 to 4 servings (4 cups)

2 cups water, divided, plus more for shaping dough
1 tablespoon red palm oil (see Tip)
1 ½ cups white garri (dried fermented cassava granules), see Tip

Ingredient Substitution Guide

Preparation

Step 1
To a medium pot over medium heat, add 1 cup water and palm oil. Bring to a boil, then reduce heat to medium-low. Add garri all at once, whisking quickly to distribute, 1 minute. Switch to a wooden spoon and, starting from the center, stir up and over toward the edge of the pot until the mixture stiffens, about 5 minutes. Mix in another ¼ cup water. The mixture should look clumpy, with pockets of dried garri.
1. Step 2
  Cover the pot, leaving the lid cracked, and cook until steam begins to rise, 6 to 8 minutes. The batter should begin to thicken and separate slightly from the side of the pot.
1. Step 3
  Uncover and fold the dough over itself as before, working in any lumps. Add ½ cup water to release any stuck bits and prevent scorching. Continue to cook, folding several times, until the dough is thick and slightly chalky-looking, 2 minutes. Keep folding over heat until the dough begins to stiffen and pull away from the pot, 3 to 4 minutes more. (A thin film of starch will form on the bottom and sides, and that's OK.)
1. Step 4
  Spread the dough across the bottom of the pot. With the wooden spoon, poke a few deep indents into the surface. Add remaining ¼ cup of water along the edges and top of the dough.
2. Step 5
  Cover and cook, without stirring, until dough is heated through and translucent, and the liquid is absorbed, about 2 minutes. Uncover and move the dough to one side of the pot. Hold the pot on its side over the heat and repeat folding the dough against the side of the pot until a cohesive dough forms, 6 to 8 minutes.
3. Step 6
  Increase the heat to medium-high. Keep folding until a smooth, glossy, sticky dough forms, 6 to 8 minutes. It should be soft and pliable, but not runny, and drop off a wet spoon with a soft plop. Remove from heat, cover and let cool for at least 5 minutes.
4. Step 7
  To shape, place a sheet of plastic wrap on a work surface and add water to a small bowl. Dip a large spoon in the water and use it to scoop a portion of dough and transfer it to the center of the plastic wrap, smoothing it with the wet spoon. Fold both long edges over the dough to encase, pull together both short sides by the ends and twist to seal completely. You should have a round ball, sealed in the plastic wrap. Repeat to form the remaining wrapped balls of dough.
5. Step 8
  Unwrap and transfer the swallow while still warm, crease side up, to individual bowls. Serve immediately, alongside eru, egusi soup or okra soup, and topped with ọbẹ̀ onírù or any braised meat.

Tips

Grated, fermented and dehydrated cassava is labeled as garri and available in white or yellow varieties, in fine or coarsely ground granules at African, Caribbean and some international grocery stores. Ijebu garri, also available and often labeled by the same name, can be used in this recipe and may require additional liquid. The garri has a distinctly white, fine-textured grain and sour taste from a lengthier fermentation process.
The palm tree is an Indigenous species that grows in tropical regions of West and central Africa. It produces large pods with spikey bunches, which become heavy with fleshy red-orange fruit kernels. When the pods are harvested, the fruit is picked and pressed of its oil, which is used in cooking and lends a notable depth and distinct color central to West African cuisine. The oil can be found stored at room temperature in glass or plastic jars at African, Caribbean and some international grocery stores. Red palm oil is a soft solid at room temperature and melts easily once heated.