Garri battered Chicken
Recipe Category: The New Nigerian Cookery
Prep time: 
Cook time: 
Total time: 
Serves: 2
Substituting white flour for a gluten free garri to coat protein just before frying. It is crunchy, sour and all round yum
  • Chicken, fish, prawns - or go vegetarian
  • Ijebu Garri
  • Uziza powder
  • Ground Cameroon Pepper
  • Eggs
  • Stock Cubes
  • Salt
  • Ginger
  • Red Chillies
  • Spring Onions
  • Vegetable oil
  1. The first thing you do is marinade your proteins. For that I used 1 teaspoon of ground uziza, cameroon pepper, salt and 1 stock cube.
  2. I added a little oil, grated ginger, chopped red chillies and spring onions. The aroma is INSANE!!!!! Place in the fridge to marinade for at least 30 minutes.
  3. In the bowl of garri, sprinkle a little uziza powder, cameroon pepper, and salt, just to season it.
  4. Set up a work station of beaten eggs in one bowl and garri in another.
  5. Now, you have both bowls set up, heat up oil, enough to deep fry. You can make the healthy version by baking it. This was my first try, so I was going to deep fry first.
  6. Dip your protein into the beaten eggs, let excess drip off, and then dip into the bowl of garri. Now, repeat the process. I found that the double dipping, ensured that you got a properly well defined crust.
  7. Shake off any excess garri from the second dipping and then deep fry.
  8. Repeat the process until you have exhausted all your protein or veg
Recipe by Dooney's Kitchen at