Gari

Gari, also spelled garri, is a granular, dry flour made from fermented cassava tubers. It is a staple food in many West African countries, especially Nigeria and Ghana, as well as Sierra Leone, Liberia, and Cameroon. The product ranges in color from pale yellow to light brown and consists of loose, pebble-like granules.

Production involves peeling and washing cassava roots, grating them into a mash, and allowing the mash to ferment for about one to several days. The fermented pulp is pressed to remove liquid, then dried and roasted or fried in hot oil while being stirred to separate the grains. The resulting product is dry, light, and crumbly, and is commonly packaged for sale. Gari can be produced in various grain sizes and colorings, with yellow varieties often achieved by the presence of palm oil during processing.

Gari is typically eaten by soaking in water, sometimes with sugar, milk, or groundnuts, to form a beverage-like porridge. In many households, hot water is added to gari to make a stiff dough or paste known in some places as eba, which is commonly served with soups and stews. It also serves as a base for desserts and snacks and can be mixed with groundnuts or peanut paste for a quick meal.

Nutritionally, gari is primarily an energy-dense carbohydrate source. It is gluten-free and naturally low in protein and fat, though fermentation can improve digestibility and may increase some B-vitamins. Some producers fortify gari with micronutrients to address deficiencies. Properly dried gari stores well for extended periods, making it a reliable staple in regional food systems.

Economically, gari supports many smallholder farmers and home-based producers and is a major shared staple across West Africa.