Gluten Free White Ijebu Garri African Food Super Premium – Gluten Free Food – Gari Cassava- 100% All-Natural Nigerian Food (1.2kg) 2lbs
Description of Garri
- White Garri is a type of Garri that can be soaked and is found in Ghana, West Africa. This Garri variety is ideal for making Eba/Fufu.
- West African staple food. Garri in white color. Cassava Flour, African Food, and Dry
- It pairs well with palm oil. When paired with African Stew, this dish is divine.
- COPPER and MAGNESIUM: Gari contains a high concentration of copper and magnesium minerals.
- A RANGE OF OTHER VITAMINS AND MINERALS: Gari contains Vitamin A, Vitamin B, and LOW FAT Foods, and it is gluten-free, making it an excellent choice
Package Dimensions : 8.39 x 8.31 x 1.77 inches; 2.2 Pounds
UPC : 759126095161
Manufacturer : Mogaraa
ASIN : B08WN5YZVD
How Garri is Used
Garri is served dry as a side dish with soft-cooked beans and palm oil. In Ghana, this food mixture as known as you ke garri or Foto gari in the Ga language. Foto gari is a moistened garri and stew combination, whereas yoo ke garri is garri with beans, which is typically eaten for lunch. A type of white garri commonly known as Ijebu-garri. Yorubas of Ijebu origin are the primary producers of this variation in Nigeria. Gari is a fine to coarse granular flour of varying texture made from cassava tubers ( also called cassava roots) which are cleaned after harvesting, grated, water and starch squeezed out of it, left to ferment, and then fried either in palm oil or without palm oil and eaten in a variety of ways. One such way is to drink it, simply add water to the grains stir and there you have it. People often add sugar, groundnut, or milk to it – making it a balanced meal snack. The other way is to cook it in hot water and made it into a dough which is eaten in a wide variety of sauces. It is also called gari or Gali in some parts of Africa. It comes in a 1.2kg and 20 kg bag.