Description
Yellow garri is a popular West African food made from fermented, grated cassava tubers. It gets its vibrant golden color and slightly richer flavor from the addition of palm oil during the processing and frying stages.
It can be enjoyed in two primary ways:
Soaked (Drinking Garri): Soaked in cold water with sugar, milk, roasted peanuts, or fried fish.
Cooked (Eba): Mixed with boiling water to create a firm, stretchy dough that serves as a staple swallow for thick Nigerian soups like Egusi, Okra, or Banga.
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