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Fun Facts: Garri (also known as gari, garry, or tapioca) is a
popular West African food made from cassava
tubers. The spelling ‘garri’ is mainly used in
Cameroon, Sierra Leone, Benin, Togo and ‘gari’ in
Ghana. Either spelling may be used in Nigeria.
To make garri, cassava tubers are peeled, washed
and grated or crushed to produce a mash. The mash
is placed in a porous bag and allowed to ferment for
one or two days, while weights are placed on the
bag to press the water out. It is then sieved (or
sifted) and roasted by heating in a bowl. The
resulting dry granular garri can be stored for long
periods. It may be pounded or ground to make a
fine flour. Eba is a stiff dough made by soaking garri in hot
water and kneading it with a flat wooden baton.
Kokoro is a common snack food in Nigeria made
from a paste of maize flour mixed with garri and
sugar and deep-fried.