Yellow Gari
Gari or Garri is a popular West African staple made from cassava tubers. It is typically consumed as a full meal or as a snack and or light meal. As a full meal, it is cooked by adding into boiled water and kneaded into dough then is eaten with different types of soups such as okra soup, egusi soup, vegetable soup, afang soup, banga soup and bitter leaf soup. As a snack or light meal, gari is soaked in cold water mixed with sugar and sometimes roasted peanut, and or evaporated milk.
There are two types of gari; "white" and "yellow" . White gari is prepared by frying with regular oil while yellow garri is prepared by frying with palm oil to give it a yellow color.
Gari is a major part of the diet among the various ethnicities of Cameroon, Nigeria, Ghana, Benin Republic, Togo, Guinea, and Liberia.
Gari or Garri is a popular West African staple made from cassava tubers. It is typically consumed as a full meal or as a snack and or light meal. As a full meal, it is cooked by adding into boiled water and kneaded into dough then is eaten with different types of soups such as okra soup, egusi soup, vegetable soup, afang soup, banga soup and bitter leaf soup. As a snack or light meal, gari is soaked in cold water mixed with sugar and sometimes roasted peanut, and or evaporated milk.
There are two types of gari; "white" and "yellow" . White gari is prepared by frying with regular oil while yellow garri is prepared by frying with palm oil to give it a yellow color.
Gari is a major part of the diet among the various ethnicities of Cameroon, Nigeria, Ghana, Benin Republic, Togo, Guinea, and Liberia.