NIGERIAN GARI - 1.5KG/3KG

GARI is a West African food made from fermented cassava root, prepared as a granular flour and eaten as a staple food or snack. 

What it is: A versatile, ready-to-eat flour made from ground, sieved, and fried cassava tubers.

How it's made: Cassava is grated, fermented to remove toxins, and then fried. 

How it's eaten
- As a staple food, Eba is mixed with hot water to form a thick dough, which is eaten with stews and sauces.
- As a snack, stir it into cold water or milk with sugar, salt, or nuts. 

Types
- Traditional (white), yellow (fried with palm oil), and Ijebu (fine grain, sour flavour). 
Gari (Japanese pickled ginger): What it is
- Thinly sliced, sweet ginger marinated in vinegar and sugar. 

Other Considerations

- Yellow Garri vs. White Garri: Yellow garri contains added palm oil, which white garri does not have. 

- Cultural Significance: Garri is a traditional and culturally important staple food in West African cuisines. 

- Moderation is key: Although nutritious, garri should be consumed in moderation as part of a balanced diet to avoid excessive calorie intake.