We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Garri?

By Sonal Panse
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Garri, which is made by fermenting and roasting cassava root, is one of the staple foods in West African cuisine. Also known as gari, garry, tapioca, garium sulphate, farofa, and poi, this fermented food is available in fine, medium and coarse grain forms, and in white and yellow colors. The texture comes from how the root is ground and sieved, and the color comes from the addition of palm oil; the palm oil version is generally more in demand. Garri can be purchased in supermarkets or it may be prepared at home.

To prepare garri, the cassava roots are cleaned, peeled and soaked in water for several hours. The soaked roots are then dried and grated; they were grated by hand, now there are machines to grate the cassava roots. The root shavings are stuffed into porous jute bags and pressed under heavy weights for three to seven days until the moisture and starch has completely drained away and the shavings have fermented. Cassava is high in cyanide and the fermentation process reduces that. The root shavings are then sieved and spread out on a sheet in the sun and allowed to dry.

The dried cassava shavings are then either dry roasted or fried with a little palm oil. The palm oil gives color as well as flavor to the shavings, and is also useful in further lowering the cyanide content in the cassava. The roasted garri is stored and used as required.

Garri can be served in different ways for different meals. It may be eaten as it is in its roasted or fried form, it may be mixed with cold water, or it may be served with milk and sugar or honey. The dried shavings can be ground into a fine flour, which is often mixed with hot water to form a porridge called eba or utara. The flour can also be used as a soup thickener and to make a vegetable stew called foto garri. It is also used to make a bean stew called yor ke garri, and a bean cake called akara.

Many people in Africa and around the world eat garri on an everyday basis. It is rich in starch and has high fiber content, proteins and vitamins. As it is also often cooked with vegetables, bananas, coconut, peanuts, cashew nuts, fish and meat, it can make for a quite excellent and healthy dish.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.