Garri is a popular West African food made from cassava tubers. It is a staple food in many countries across the region, including Nigeria, Ghana, Togo, and Benin. To produce garri, cassava tubers are peeled, washed, grated or crushed, and then fermented. After fermentation, the grated cassava is sieved to remove excess liquid, and the remaining pulp is roasted either over a fire or electric heater until it becomes dry and crispy. Garri can be eaten as a snack by itself, but it is more commonly used as a major ingredient in various traditional dishes. It can be soaked in water to make a thick paste that is often eaten with soup or stew, or it can be mixed with hot water to make a porridge-like dish. Garri can also be fried to make a crispy snack known as “garri soakings.” Garri is appreciated for its versatility, long shelf life, and affordability, making it a dietary staple for many people in West Africa. It provides carbohydrates and some nutrients, making it an important source of energy in the diet of many communities across the region.
