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Ghana Gari 4kg


Garri is a popular staple food in Ghana and several other West African countries. It is made from cassava, a starchy root vegetable. The process of making garri involves peeling, washing, and grating cassava roots, followed by fermentation, dehydration, and milling. The resulting product is a coarse, granular flour that can be used in various ways. Here are some key points about Ghanaian garri:

  1. Culinary Uses: Garri is a versatile food ingredient and can be used in several ways in Ghanaian cuisine. It can be soaked in water to create a porridge-like consistency known as “soaked garri” or “garri soakings.” It can also be used as a main ingredient in various dishes, such as “garri fufu,” a dough-like mixture typically eaten with soups or stews, or “eba,” a stiff porridge made by mixing garri with hot water. Garri can also be used as a crunchy topping for dishes or as a base for snacks like “garri balls.”
  2. Nutritional Value: Garri is a good source of carbohydrates and provides energy. It also contains some dietary fiber, vitamins, and minerals. However, the nutritional content of garri can vary depending on the specific variety and processing methods used.
  3. Storage: Garri is typically sold in sealed bags or containers to maintain its freshness. It should be stored in a cool, dry place to prevent moisture absorption and spoilage. Properly stored garri can have a long shelf life.
  4. Varieties: There are different varieties of garri in Ghana, including white garri (the most common), yellow garri (which is often fortified with Vitamin A), and Ijebu garri (a popular variety known for its coarse texture and sour taste, which is often consumed without further processing).
  5. Cultural Significance: Garri holds cultural significance in Ghana and is a staple food that is consumed by a large portion of the population. It is not only valued for its nutritional value but also for its affordability and versatility in the Ghanaian diet.

Additional information

Weight 4 kg


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