Gari is made from fresh cassava, which is grated and the excess liquid is then squeezed out. The remaining cassava is then fried with over an open fire, on a broad metal pan that has been greased with a little oil, could be palm oil or other vegetable fat.
The result product is crisp and crunchy to taste, and is stored easily and can be eaten with stew or soup or shito and fish
Out of stock
There are no reviews yet.