Like garri, tapioca is an extract from cassava tubers. The white starchy extract is a good source of carbohydrate and it is low in fat. Tapioca, being light, can be taken as a light meal or dessert any time of the day. It is a good choice for those who are careful not to add too much weight.
Tapioca is commonly eaten in many parts of Nigeria. The interesting thing about it is that it is very simple to prepare, and it does not have a repulsive smell. Tapioca is sold in every market.
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Preparation of Tapioca
This meal is as simple as preparing (ogi) pap.
What you need are:
Cups of Tapioca granules
Coconut milk
Sugar
Water
Milk
Blended and drained coconut
Step 1: Pour the Tapioca flour or starch in a bowl and pour a quantity of water that would cover it for about 15 minutes until it is soft. By then, it would have become plump like soaked garri.
Step 2: Transfer the soaked tapioca into a small pot and pour the coconut milk over it. Add some water (just enough to cover the contents in the pot) and turn on the burner to medium.
Step 3: Cook for about 10-15 minutes until it looks transparent. At this point, the starch is well cooked. Turn off the burner, add milk, sugar, blended and drained coconut and fruits if you like as they add flavor and also make it more delicious.
To extract coconut milk from the fruit, follow these steps:
- Coconut
- A breaking tool
- Blender/Grater
- Knife
- Warm water
- Sieve with a fine mesh
- Bowls
Direction
- Break the coconut into pieces and remove from the shell
Wash and cut into small pieces.
- Put in a blender, add a small quantity of warm water and grind into a smooth paste. In case you don’t have a blender, you can also use a grater.
- Pour the mixture of coconut milk and chaff into a sieve with fine or tiny mesh so that none of the chaff gets through into the milk.
- Use hands to squeeze out as much milk from the chaff as possible.
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