Product Description

 
Gari (garri)is a fine to coarse granular flour of varying texture made from cassava roots. Cassava is cleaned after harvesting, grated, water and starch squeezed out of it, left to ferment and then fried either in palm oil or without palm oil and serves as a major staple food in West Africa
In west africa, the two types are white and yellow. Yellow garri is prepared by frying in palm oil; white garri is fried without palm oil.
Variations of yellow and white garri are common across Nigeria and Cameroon. One variation of white garri is popularly known as garri-Ijebu. This is produced mainly by the Yoruba people of ijebu origin (Nigeria).
Garri can be eaten without further cooking, as a snack, by placing it in a bowl and adding cold water, sugar, groundnut and milk. This is usually called garri soakings. For example, ijebu-garri is made with finer grains, and has a pleasantly sour taste, making it very suitable to be eaten in this way. In most parts of West Africa, sugar or honey is then added as well as chunks of coconut, groundnut, tigernut, milk, and cashew nuts.
In most garri recipes it is cooked by adding boiling water and stirring to make a stiff paste or porridge. Eba is normally eaten with soups or stews. Most parts of Africa have an equivalent staple cassava dish