description Gari Overview
Gari is a staple food in West Africa produced from fermented, grated, and dried cassava tubers. The processing involves peeling, grating, fermenting the mash for several days, and then sieving and roasting it to yield a dry, granular product. It is commonly consumed by soaking it in cold water with sugar or by mixing it with hot water to form a starchy dough called eba, which is served alongside soups and stews.
insights Ranking position
Gari ranks #139 of 238 in the Fermented Food ranking, behind Bagoong, ahead of Ryazhenka.
help Gari FAQ
What is Gari made of?
Gari is a staple food in West Africa made from fermented, grated, and roasted cassava tubers. The processing removes the naturally occurring cyanide in the cassava, making it safe to eat while creating a dry, granular product.
How is Gari traditionally prepared?
To make Gari, cassava tubers are peeled, grated, and left to ferment for several days. The resulting mash is then sieved and roasted in a large pan to yield a dry, shelf-stable food.
How do people typically eat Gari in West Africa?
Gari is incredibly versatile; it is commonly consumed by soaking it in cold water with sugar and roasted peanuts. It is also frequently mixed with hot water to form a dough-like paste known as 'eba', which is served with soups and stews.
What is the texture and taste of Gari?
In its final dry form, Gari has a granular texture similar to coarse couscous and a slightly sour, tangy taste due to the fermentation process. The roasting process gives it a crunchy bite when eaten dry or soaked.
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