Garbas

Garbas are a type of fermented dough used in various cuisines, particularly in parts of West Africa. They are typically made from grains such as millet, sorghum, or maize, which are ground into flour and then mixed with water. The mixture is left to ferment for a period, usually one to three days, at room temperature. This fermentation process is driven by naturally occurring yeasts and bacteria that break down sugars in the flour, producing lactic acid and alcohol, which contribute to the characteristic sour flavor and leavening of the garba.

The resulting garba is a thick, often bubbly paste. It serves as a base for a wide range of dishes. In some regions, it is cooked directly into pancakes or crepes, known as injera in Ethiopia and Eritrea, or as a similar flatbread in other cultures. In other instances, the garba itself is not eaten but is used to leaven bread or other doughs, providing a tangy taste and a lighter texture. The specific grains used and the duration of fermentation can vary, influencing the final taste and texture of the garba. This traditional method of fermentation is an important culinary technique, preserving grains and creating unique flavors.