Authentic Flavor: Cassava grain garri is a traditional Nigerian and Ghanaian food made from fermented, grated cassava tubers. Versatile Staple: White garri can be enjoyed in various ways, such as soaked in water, milk, or as a side dish with stews and soups. Nutritious: This cassava-based product is a good source of carbohydrates, fiber, and essential minerals like potassium and magnesium. Easy Preparation: Garri is convenient to prepare and can be quickly reconstituted by adding water or other liquids. Cultural Significance: Garri holds an important place in West African cuisine and is a beloved traditional food. Cassava grain garri, a staple food in Nigeria and Ghana, is a versatile and nutritious pantry essential. This white, granular flour is made from fermented and grated cassava tubers, dried into crunchy granules. With a slightly sour and nutty flavor, garri is incredibly versatile. It can be enjoyed as a breakfast porridge called 'ogi' by mixing with hot water, milk, and sugar. For a heartier meal, garri is also used to make the thick, doughy staple called 'eba' or 'garri ijebu' by mixing with hot water and allowing it to swell. This gluten-free flour is a great alternative to semolina in many West African dishes. Garri stores well for months and is an excellent source of carbohydrates, fiber, and some protein. Bring the authentic taste of West Africa to your kitchen with this traditional garri flour.