Properties and Benefits:
Garri is a traditional West African food made from fermented, grated, and roasted cassava roots. It is one of the most important and beloved staple foods across Nigeria, Ghana, and other parts of West Africa. Garri is naturally gluten-free and packed with complex carbohydrates, providing a quick and sustained source of energy. It also contains fiber, potassium, and small amounts of vitamins C and B-complex.

Thanks to the fermentation process, garri has a unique, slightly tangy flavor and improved digestibility. It is low in fat and, when prepared properly, free from harmful cyanogenic compounds often found in raw cassava.

Uses:
Garri is incredibly versatile and can be enjoyed in multiple ways:

• Eba: Mixed with hot water to form a smooth, elastic dough served with soups (such as egusi, ogbono, or okra soup)

• Soaked Garri: Eaten cold by soaking in water, often sweetened with sugar and paired with milk, groundnuts, or coconut

• Used as a thickener in some traditional stews and porridges

• Can be blended into innovative modern dishes and desserts

Ingredients:
100% fermented and roasted cassava granules

Origin:
Nigeria

Storage:
Store in a cool, dry, and airtight container to preserve freshness and prevent moisture buildup. Keep away from direct sunlight.

Cultural Significance & Nutrition:
Garri is more than food — it is a symbol of comfort, culture, and resilience. Known for its long shelf life and convenience, garri remains a cornerstone in African cuisine. Its affordability, ease of preparation, and nourishing qualities make it a must-have in every pantry, whether for traditional meals or creative, new culinary ideas.