Garri is arguably the most versatile staple food in West Africa, made from cassava that is peeled, grated, fermented, and roasted to create fine, crunchy granules. In Nigeria alone, over 70 million people consume garri daily. It can be soaked in cold water as a refreshing drink (garri soaking), mixed with hot water to make eba (a swallow), or eaten as a crunchy snack. Ghanaian garri tends to be lighter and finer, perfect for both eba and soaking. The saying goes: "If you have garri, you will never go hungry."
Roasted cassava granules (100% cassava). Naturally fermented. No additives, no preservatives.
For Eba (Swallow): Boil water in a pot. Pour garri gradually into the boiling water while stirring with a wooden spoon. Stir vigorously until firm and smooth. Serve with any Nigerian soup.
For Garri Soaking (Snack/Drink): Pour garri into a bowl of cold water. Add sugar, groundnuts (peanuts), coconut flakes, and evaporated milk. Enjoy as a refreshing snack.
As a Cereal: Mix with cold milk, sugar, and sliced fruits for a quick breakfast.
As a Crunchy Topping: Sprinkle over stews or salads for added texture.
Tip: White garri is milder; yellow garri has palm oil added for extra flavor and color.
