Garri
Garri is a
creamy-white, granular flour with a slightly fermented flavor and a slightly
sour taste made from grated and subsequently fermented fresh cassava tubers, and later fried to dryness, it is
widely known and embraced in Nigeria and other West African countries as food for the general public. This agric product
is commonly consumed either by being soaked in cold water with sugar, coconut,
roasted groundnuts, dry fish, or boiled cowpea as complements or as a paste
made with hot water and eaten with vegetable sauce. When properly stored, it
has a shelf-life of six months or more.
Garri is derive from a popular Cassava is a very
versatile commodity with numerous uses and by products. Each component of the
plant can be valuable to its cultivator. The leaves may be consumed as a
vegetable, or cooked as a soup ingredient or dried and fed to livestock as a
protein feed supplement. The stem is used for plant propagation and grafting.
The roots are typically processed for human and industrial consumption. The
Handbook lists the numerous uses of cassava in human consumption and industrial
use.
