garri

Garri, sometimes spelled gari, is a granular processed starch made from cassava tubers and is a staple food in many West African countries, notably Nigeria, Ghana, and Niger. It is typically sold as dry, ready-to-use granules that vary in size and color.

The production of garri starts with the peeling and washing of cassava roots, which are then grated to create a mushy mash. The mash is left to ferment for a period, usually ranging from one to several days, which develops flavor and reduces naturally occurring toxins. After fermentation, the pulp is pressed to remove moisture and juices, then sieved to achieve the desired granule size. The resulting material is dried and roasted or fried in small batches to produce the characteristic crunchy granules.

Gari comes in several forms. White gari is the most common and is typically made from well-fermented cassava with little residual moisture. Yellow gari can result from the addition of palm oil or carotene-rich cassava varieties, giving a distinct color and flavor. Gari can be sold as fine or coarse granules and may be sold dry or slightly damp for easy rehydration.

Consumption is versatile. It is most often prepared by adding hot water or cold water to a portion of granules to form a soft, dough-like suspension or porridge, known locally as garri or garri soak. It is frequently eaten with sugar, groundnuts, evaporated milk, or coconut, and it is also served with soups such as egusi, okra, or pepper soup to make a more filling meal.

Nutrition and safety: garri is a carbohydrate-dense food offering a quick energy source. Fermentation reduces certain antinutritional factors in cassava, but proper processing and storage are important to prevent spoilage and contamination.

Garri is widely produced and consumed across West Africa and remains an important part of rural and urban diets, with regional variations in preparation and serving methods.