Garri is a popular West African food made from cassava tubers. Here’s a quick overview:
What It Is
Garri is granulated, roasted cassava — light, dry, and crispy. It’s a staple carbohydrate in many West African countries, especially Nigeria, Ghana, and Cameroon.
How It’s Made
Peel and wash fresh cassava roots.
Grate them into a mash.
Ferment for 2–3 days to remove toxins (cassava contains natural cyanide).
Press to remove excess water.
Sieve to remove lumps.
Roast in a large pan until dry and crisp — that’s garri!
How It’s Eaten
As a drink/snack: Mix with cold water, sugar, and sometimes groundnuts or milk — known as soaking garri.
As a meal: Add hot water and stir to form eba (a dough-like side dish), eaten with soups like egusi, ogbono, or vegetable soup.
Types
White garri – usually not fermented for long; mild flavor.
Yellow garri – fried with palm oil; richer taste and color.
Would you like me to show you how to make garri from fresh cassava at home, step-by-step?
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