Gari is a creamy-white, granular flour with a slightly fermented flavour and a
Slightly sour taste Made from fermented, gelatinized fresh cassava tubers.
Gari is widely known in Nigeria And other West African countries.
It is commonly consumed either by being soaked in cold water with sugar, coconut, roasted groundnuts, dry fish, or boiled cowpea as complements or as a paste made with hot water and eaten with vegetable sauce. When properly stored, it has a shelf-life of six months or more.
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