Loved across Africa, Gari (often spelt Garri) is an incredibly versatile grounded food that can be eaten as a snack and used as an ingredient in many traditional African dishes. Made from grounded, sieved and fried cassava tubers, Gari is ready-to-eat straight from the pack and is a key ingredient in many African dishes including Eba, Kokoro and Gari Foto.
Tropical Sun produces 3 types of gari: traditional, yellow and Ijebu.
- White Gari has a coarse grain.
- Yellow Gari has a coarse grain and has been fried with palm oil to achieve the yellow colour.
- Ijebu Gari has a fine grain and a more sour flavour compared to White and Yellow Gari.
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