Gari (also commonly known as garri) is a fine to coarse granular flour of varying textures made from cassava tubers. In other to get the finished product (garri), the cassava tubers are cleaned after harvesting and grated. Next, water and starch are squeezed out of them, it is left to ferment and finally fried either in palm oil or without palm oil. It serves as a major staple food in West Africa. And in Nigeria, it is a popular swallow used to eat different kinds of soups. It is also served soaked in water (like a cereal).
- It is one of the main sources of carbohydrates and a popular staple food in Nigeria.
- It has traditionally remained cheaper than other carbohydrates sources like rice and maize.
- Garri made from tubes and roots of the cassava plant contains proteins, fat, carbohydrates, iron, Vitamin B and C, and also starch.
- Garri contains fibres that are not soluble in water. It helps in the absorption of toxins that enter your intestines. In that way, it improves your digestive health and keeps it chugging along nicely.
- It can be consumed either by being soaked in cold water with sugar, coconut, roasted groundnuts, dry fish, etc., as complements or as a paste made with hot water (Eba) and eaten with soup.
- Garri soaked in water helps to provide a certain amount of energy which aids a healthy life. When soaked in cold water, it also reduces the body temperature, especially during hot weather.