Gari Ijebu 1.5kg


Gari is West African staple and it is also popular in some part in South America – Brazil. Traditionally made from fermented, gelatinised cassava tubers. Because most varieties of cassava contains toxin that must be eradicated before they can be eaten, cassava is not always eaten raw. Fresh cassava is proccessed into Gari justĀ  few days after harvest otherwise it’s no longer good for consumption. Gari is usually a popular accompaniment to a vegetable or fish stew with a dash of okra soup