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Garri is the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava.
In the Hausa Language, the term ‘garri’ can also refer to the powdery granules obtained from processing other crops such as guinea corn, maize, rice, yam, plantain and millet. For example: garin dawa is obtained by processing guinea corn, and likewise, garin masara and garin alkama are derived from processing maize and wheat respectively. Garin magani is a powdery medicine.Garri can be eaten without further cooking, as a snack, by placing it in a bowl and adding cold water, sugar, groundnut and milk. This is usually called garri soakings. For example, ijebu-garri is made with finer grains, and has a pleasantly sour taste, making it very suitable to be eaten in this way. In most parts of West Africa, sugar or honey is then added as well as chunks of coconut, groundnuts, tiger nuts milk, and cashew nuts.
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