Description

Gari also called garri, tapioca, gaphy, or garium sulphate by students in most Nigerian tertiary institutions (this is simply a nickname, and has nothing to do with the chemical nature or content of gari, just like groundnuts are called G-knots),is a white or golden yellow crispy granule made from freshly harvested, milled, fermented and then fried cassava tubers. Garri is the main staple food all across Southern Nigeria, from Lokoja, Edo State, Delta State, Ogun, Lagos, Osun to Calabar and many of the Eastern States.

Many people think rice is the staple food in these places. Garri is more popular, more affordable, and is a healthier alternative to rice because of it's high dietary fiber content as well as high quality low GI carb.

It is used in making Eba, can be "soaked" as a snack in a hot day, served with roasted peanuts, or fried fish or moi-moi.

White Gari

Gari comes as white or yellow gari. White gari is gari that is processed and fried without the addition of red palm oil. The addition of palm oil to gari is believed to help reduce and neutralize the cyanide content in cassava. Most white gari are fried and made safe to eat by allowing it to ferment over an even longer time than usual.

White Garri is very popular in Ghana, and some parts of Nigeria. Yellow gari on the other hand is more popular amongst the people from the defunct Bendel State of Nigeria - Deltans and the Edos. Buy high quality white gari here, made from carefully selected cassava. Crispy. Great taste. You will love it.

Preparation

There are various ways to make your Gari more delicious.

• Add boiled water to a bowl and sprinkle Gari until you have achieve a solid state. Stir the Gari inside the bowl until you feel it is free from lump. Serve with soup of your choice.
• Sprinkle the Gari with enough water to moisten. Cover and leave to stand for 10 -15minutes. In a large saucepan, heat the oil . Simmer the onions and the chilli until the onions are light brown. Add tomatoes and simmer for two minutes. Add the tomato paste, water, salt and ground black pepper. Continue to simmer for 4 - 5 minutes. Fluff the Gari with fork. Add it and the scramble egg to the onion mixture. Blend until the mixture achieves a pink colour. Serve on lettuce leaves and top with diced tomatoes