For me, the idea of using garri as a crust is not only ingenious, but it puts a kitchen staple often used for other purposes to good use.
Like cornmeal, it has the ability to create a crisp coating without added ‘binders’ like eggs. So when I use it on chicken nuggets, it’s nice and crunch and the chicken on the inside remains juicy.
This went into the oven at 220 degrees for about 18 minutes. Essentially, you bake through, checking after 10 minutes or so. I test by putting my finger right through to the thickest part. If it is ready, it’ll be hot all through.
We had these at a buffet, on tortillas with a sour mango salsa and vegetables. I rather liked it even though I overcooked the fish a tad between getting ready, hostess style and putting dishes on the table.
Fancy a vegan recipe with garri? Then check out this post which has avocado-garri truffles and garden egg rounds.