I'm beginning to hate this badluck egbere jo-lantern!
So all those people just died for nothing

Not surprising at all. Super eagles are capable of causing heart attack

When I was younger I combined the "uncombinable" when it came to garri. Combinations like:
garri + butter
garri + mayonaisse
garri + red oil
garri + stew
garri + okra soup (I throway am after one spoon)
garri + pepsi
garri + lime

sexkillz: We eat am pass you sef. Have you eaten garri with chin fu? A Chinese soup. If NO, na you dey dull.

Get outta here if u are not ready to declare ur undying love for garri! Just say "I LOVE GARRI & GARRI PROPAGATORS"

sexkillz: Yes.

do u guys have nightmares because of garri?

sexkillz: What did #freegarridudes have to do with the thread you commented on?

did I ask d freaking question? I never went off-topic. So if i ended it with #sexkillz rocks (that is a lie by the way), would I have been banned? knowing fully well that "#sexkillz rocks" also had nothing to do with the thread

Now that was breathtaking! I still can't believe that I read the entire post!

modelmike7: ..... Obviously, i cant quote ur comprehensive details about d Topic 'GARRI'. Dude, was 'GARRI' the Topic Of Ur Project Back Then in d University? It was just last week an American friend was asking me what is Garri Or Eba? (When I told her like 4times in week, what i have eaten, anytime she asked, "Mike, what did you had for lunch or dinner?" she was so interested about Garri or Eba, what does it looks like? How was it made? Can it be bought @ d eatery? Is it proteinuos? Those were d baggage of questions i got from her!! I tried explaining to her as much as i could, But Thank God 4 dis topic here today! Garri Dude, I hereby seek your indulgence => Can you kindly permit me to paste & copy ur COMPREHENSIVE & DETAILED definition of Garri & Eba To Our Dear Friend in USA?? I'll surely quote you as source! Thanks in Anticipation of ur Favourable Response!! (@least, she will be glad, and wont ban me from being her friend!!!)

Wikipedia is your friend! U are free to use it since I'm not the owner of the article, and wikipedia won't stop you from using it either

Why is he saying this now that he is no more in power? Hypocrite!

Now, this is some serious shindigit!

Funke Akindele a.k.a Jenifa
U were ugly when u were little ooooo!!! and this ur ugly picture just turned my garri into wine

Physics of Garri=>> Garri is the square root of cassava and it is inversely proportional to eba.

Garri (also known as gari, garry, or tapioca) is a popular West African food made from cassava tubers. The spelling 'garri' is mainly used in Nigeria, Cameroon, Sierra Leone and 'gari' in Ghana.
Process

To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash is placed in a porous bag and allowed to ferment for one or two days, while weights are placed on the bag to press the water out. It is then sieved (or sifted) and roasted by heating in a bowl. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour.
Eba is a stiff dough made by soaking gari in hot water and kneading it with a flat wooden baton. Kokoro is a common snack food in Nigeria made from a paste of maize flour mixed with gari and sugar and deep-fried.[2]
Garri comes in various consistencies, which can roughly be categorized into: rough, medium and smooth. Each type is used for a particular meal.
As a snack or light meal, garri can be soaked in cold water (in which case it settles to the bottom), mixed with sugar and sometimes roasted peanut, with evaporated milk sometimes added. The amount of water needed for soaked garri is 3:1. Garri can also be eaten dry without water, but with sugar and roasted peanut added.
In its dry form, garri is also a nice accompaniment for soft cooked beans and palm oil. This food mix is called Yor ke Garri in the Ga language, in Ghana. This food is usually eaten with fried plantain, commonly known as kokor. The combo is a common meal for lunch.
For a full meal, garri is usually cooked by adding to hot water and kneaded into dough. This is usually eaten with different types of stew or soup with vegetables added (plain tomato/pepper soups with vegetables such as okra added, thick, leafy vegetable stews, melon seed stews, peanut stews etc.).
Smooth garri (known as lebu to the Yoruba) can also be mixed with pepper and other spicy ingredients. A small amount of warm water and palm oil is added and mixed with the hand to soften up. This type of garri is served with fried fish. It is also served with frejon on Good Friday.
[edit]Variations

In West Africa, there are two types; "white" and "yellow" garri. The yellow garri is prepared by frying with the addition of palm oil to give it a yellow colour; while white garri is fried without palm oil. In the Western parts of Africa, yellow garri is more sought after; hence it is more expensive than the white flavour.[citation needed]
Yellow and white garri are very common all over Nigeria. A variation of white garri exists, popularly known as Ijebu-garri. This variation is produced mainly by Yourubas of Ijebu origin, in Nigeria. A great many variations exist of both white and yellow garri.
In Ghana, garri is judged by its taste and grain size. The sweeter types with finer grains are more valued over sour, large grain varieties. Commercial food vendors on the other hand prefer, coarser grains with high starch content as this yields more quantity when soaked in water. In addition, buyers often look out for crispier grains when trying to determine its freshness.
Garri can be eaten without further cooking by placing in a bowl and adding cold water; Ijebu-garri is made to have finer grains, and a pleasantly sour taste, making it very suitable for consumption in this way. Sugar or honey is sometimes added to sweeten the taste. It can also be converted into a breakfast cereal by adding powdered milk, chunks of coconut, groundnuts and cashew nuts. Most garri, however, is cooked by adding to boiling water and stirring to make a stiff paste or porridge, which among the Igbos is known as utara, and among Yorubas as eba. Utara (or eba) is normally eaten with soups, of which different kinds are available. Garri produced in the east, south-east, and middle belt Nigeria are usually of coarser texture and bland in taste. As such, many people prefer to use this type for cooking as a dough to eat with stews (as it does not change the taste of the stew). Most parts of Africa where cassava is grown have an equivalent staple dish.