Description

Garri, also known as gari, garry, or cassava flakes, is a popular West African food made from cassava roots. It's a creamy, granular flour, typically white or yellow depending on whether palm oil is added during processing. Garri is a staple food in Nigeria and other West African countries, known for its versatility and affordability. Granular texture: Garri is made up of small, dry granules, giving it a slightly coarse texture. Color: It can be white (without added oil) or yellow (when palm oil is added during frying). Starch content: Garri is rich in starch, making it a good source of energy. Fermented: Garri is produced from fermented cassava, which contributes to its unique flavor and texture. Nutritional value: While roasting and leaching can reduce some nutrients, it also contains carbohydrates, minerals (like calcium, magnesium, and phosphorus), and vitamins (A and B). Versatile: Garri can be eaten in various ways, such as soaking it in cold water with sugar and groundnut, or making it into eba (a dough-like consistency) by adding hot water and kneading it. Cassava processing: Fresh cassava roots are peeled, grated, and fermented. Dewatering and sieving: The fermented mash is dewatered and sieved into grits. Roasting or frying: The grits are then roasted or fried to produce the final garri.