How garri is made
Garri starts as cassava, a starchy root crop. The roots are peeled, washed and grated into a wet mash, which goes into sacks and is pressed under weight for anything from one day to several. Two things happen at once: the liquid drains out, and natural fermentation begins.
That fermentation matters more than any other step. It sours the mash, builds flavour, and — with the roasting that follows — reduces the naturally occurring compounds that make raw cassava unsafe to eat unprocessed. Once pressed, the mash is sieved to break up lumps, then roasted in a wide, shallow pan over a fire while somebody turns it constantly. Roasting gives garri its crunch and its long shelf life.
Different regions ferment for different lengths of time and roast at different heats, with or without palm oil, and that is where the varieties come from: Ijebu gari is fine, crisp and sour; ordinary white gari is milder and swells more; yellow gari has palm oil added in the roast. Our Ijebu gari vs white gari page explains the differences.
How to eat garri
Soaked (drinking garri). Put a few spoonfuls in a bowl, pour over cold water, and let it soften for a minute. Many people add a little sugar, evaporated or powdered milk, and roasted groundnuts. It is a quick snack, especially on a hot afternoon, and Ijebu gari is the favourite for it because it holds its texture.
Eba. Bring water to the boil, pour it into a bowl, and sprinkle garri in while stirring with a wooden spoon until it forms a smooth, firm dough. Shape it into balls and eat it by hand with soup — egusi, okra, ogbono or vegetable soup are all classic pairings. Our eba recipe walks through the ratio and method.
What is garri called in English?
There is no everyday English word for it. It is usually described as cassava flakes, cassava granules or roasted cassava meal, and in the UK it is almost always sold as garri or gari. Eba, the swallow made from it, has no English name either.
Garri nutrition
Garri is made from cassava, so it is mostly starch — a filling, energy-dense staple rather than a source of much protein. Exact figures vary between producers and between varieties, and yellow gari carries a little palm oil. For the nutrition and allergen information on any bag, read the panel on the packaging: we print only what has been transcribed from a pack, and for the garri we sell that information is not yet confirmed in our records.
How to store garri
Keep it sealed in a cool, dry cupboard. Garri keeps well because it is dry; the thing that spoils it is moisture, which makes it clump and smell musty. A good bag has loose, even grains, a clean tangy smell, and no dark specks.
Where to buy garri in the UK
Garri is sold by African and Caribbean grocers across the UK, and online. We sell Africa King Ijebu Gari in a 4kg bag, delivered across the UK, and it is also part of our Ijebu Garri & Poundo Essentials bundle. For more on how garri fits into Nigerian cooking, read our guide to garri.
Frequently asked questions
What is garri called in English?
There is no everyday English word for it. Garri is usually described as cassava flakes or cassava granules, and in the UK it is sold as garri or gari.
How do you eat garri?
Two ways. Soak it in cold water with a little sugar, milk or roasted groundnuts as a snack, or stir it into boiling water to make eba, a firm swallow eaten by hand with soup such as egusi or okra.
Is garri gluten free?
Check the product packaging for allergen information. Allergen information must come from the pack of the product you buy, and we print only what has been confirmed from the packaging.