Gari is a highly versatile food product made from Cassava. It’s a popular ingredient in many a meal primarily in Nigeria and Ghana. As a snack, Cereal, or light meal, gari can be soaked in cool water, mixed with sugar, milk and topped with peanuts or groundnut. In its dry form, gari can be eaten with soft cooked beans and palm oil. This is known as “Yorr ke gari” in the Ga language, in Ghana. Another way gari is enjoyed in Ghana in semi-dry form is a combination of moistened gari and stew which is called “Gari Fotor” For a full meal, gari is usually cooked by adding it to hot water, then kneading it into dough. This is eaten with different types of thick, leafy vegetable stews, melon seed stews, peanut stews, or beans. Smooth gari (known as ljebu to the Yoruba) can be mixed with pepper and other spicy ingredients. A small amount of warm water and palm oil is added and mixed with the hand to soften up. This type of gari is served with fried fish. It is also served with frejon on Good Friday.
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