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.

News Source : https://www.oregonlive.com/nytcooking/2026/06/782242214-garri-fermented-dried-cassava-swallow.html