Origin:

White Garri is a popular staple food in West Africa, particularly in Nigeria. It is made from cassava, a root vegetable that is peeled, grated, fermented, and then fried. Garri can be eaten as a snack by putting it in cold water with sugar and groundnuts, or as a meal by making it into a dough-like consistency known as “eba” to be eaten with soup.
Other Names:
Yoruba: Garri funfun
Igbo: Garri ọcha
Hausa: Garin fari
Swahili: Unga wa mihogo

Health Benefits:

Rich in carbohydrates, providing a quick source of energy.
Contains dietary fiber, which aids in digestion.
Gluten-free, making it suitable for people with gluten intolerance.
Nutritional Information (per 100g):
Calories: 357 kcal
Carbohydrates: 84 g
Protein: 1 g
Fat: 0.2 g

Fun Fact: Did you Know?

Garri is often considered a “life-saver” due to its affordability and versatility.

Uses:

Mainly used to make eba, which can be consumed with various soups.
Can be put in cold water with sugar and milk as a quick snack or breakfast.

Recipes & Videos:
International Recipe: How to Make Eba Video: How to Make Eba
Local Recipe: Garri and Okra Soup Video: Nigerian Garri and Okra Soup Recipe

Best Storage Method: Store in a cool, dry place in an airtight container. Ensure it is kept away from moisture to prevent mold growth.
Shelf Life: 6-12 months in a dry environment.