GARI

Gari (also spelled garri) is a popular West African food made from processed, grated, and roasted cassava. It is widely eaten in countries such as Nigeria, Ghana, Togo, Benin, and parts of Sierra Leone and Liberia.

⭐ What It Is

Gari consists of cassava granules that have been:

1. Peeled and grated
2. Fermented
3. Pressed to remove moisture
4. Sifted
5. Fried or roasted in a wide pan to create dry, crispy grains

The result is a shelf-stable, versatile product that can be eaten in many different ways. 

⭐ Flavor & Texture

• Slightly sour from fermentation (varies by region)
• Dry, crunchy granules
• Can be fine, medium, or coarse depending on processing
• Stays crisp and light

⭐ How It’s Eaten

Gari is extremely adaptable and can be enjoyed in several forms:

1. As a cold soak (“Gari soakings”)

Mixed with water, sugar, and sometimes:

• Milk (powdered or liquid)
• Groundnuts (peanuts)
• Ice
  This is a refreshing snack or quick meal.

2. As a hot swallow

When stirred into hot water, it forms a smooth dough called:

• Eba (Nigeria)
• Gari fufu (Ghana)
  Served with soups and stews (egusi, okra soup, palm nut soup, etc.).

 3. As a topping or side

Sprinkled over beans, eaten with fried fish, or used in some street dishes.

⭐ Cultural Importance

Gari is deeply rooted in West African cuisine, valued because it:

• Stores well without refrigeration
• Is inexpensive and accessible
• Can be prepared quickly in many ways
• Serves as an everyday food but also appears in gatherings and street culture

It’s often called a “survival food” because of how filling, affordable, and easy to prepare it is.