🇨🇫 Central African Cuisine

Gari

Toasted Cassava Granules

Prep Time 72 hours total
Servings 8
Difficulty Hard
Calories 192 kcal

Crunchy, tangy cassava granules made by fermenting and toasting grated cassava — eaten as a snack soaked in water with sugar, or as a quick side dish.

Ingredients

Instructions

  1. 1 Peel fresh cassava roots and grate them finely using a hand grater or mechanical grater.
  2. 2 Place grated cassava in a clean cloth bag and press out as much liquid as possible. Leave to ferment for two to three days in a warm place.
  3. 3 After fermentation, break up the compressed cassava cake and sieve to remove any lumps or fibrous pieces.
  4. 4 Heat a large flat pan or griddle over medium heat. Do not add any oil.
  5. 5 Spread a thin layer of the sieved cassava on the hot pan. Stir and press continuously with a wooden paddle to toast evenly.
  6. 6 Continue toasting for thirty to forty minutes until the granules are dry, crunchy, and lightly golden. Cool completely and store in an airtight container.

Did You Know?

Gari can be stored for months without refrigeration, making it a vital food security staple.