Garri is processed cassava which results in grains not dissimilar to polenta. It varies in colour – white or yellow (palm oil is used for yellow garri); taste and texture according to where it is processed.

The different types are suitable for various purposes: cooked to eat with soups (eba); reconstituted with cold water to eat as a snack (soaked garri); or sprinkled on agwa (bean casserole).

Essentially, the cassava is peeled, washed and soaked in water for several hours. It is then grated and put into woven bags which are weighted down in order to expel as much liquid as possible. It is fermented for several days after which, the grated cassava is sun-dried, sieved and roasted in a pan over a fire. The Igbos tend to add palm oil when roasting the garri, which gives it a rich yellow colour.

Yellow Garri for Sale, Calabar, Nigeria

Yellow & White Garri. Note the difference in colour between the yellow garri here and the previous photograph.