Garri is a popular and versatile staple food enjoyed throughout Ghana and other West African nations. This granular flour is made from cassava, a starchy root vegetable, through a detailed process that brings out its unique flavor and texture.

This particular variety is the Ghana White Garri, known for its distinct, slightly sour taste. The production process involves peeling and washing the cassava roots, which are then grated and fermented. This fermentation is crucial as it gives garri its unique flavor. After fermentation, the cassava is dehydrated and milled into its final, coarse form.

This simple yet nutrient-rich flour can be prepared in various ways. When soaked in cold water, it becomes a refreshing drink often enjoyed with sugar or groundnuts. It can also be mixed with hot water to form a smooth, dough-like meal called Eba or Gari Fufu, a perfect accompaniment for flavorful soups and stews. Thanks to its long shelf life and adaptability, garri is an essential and affordable food in many West African kitchens.