G – GARI
TRADITION
Gari is a Ghanaian staple food produced from cassava tubers. It is a versatile food that can be eaten as a snack or used as an ingredient in various dishes. Gari is valued for its long shelf life, and its versatility makes it a popular and affordable food item in the region. Gari is rich in carbohydrates, providing a quick and efficient source of energy. Carbohydrates are essential for fueling the body and supporting various physiological functions.
INGREDIENTS
Cassava roots
Water
Peeling tools
Grating equipment
Pressing equipment
Fermentation agents (optional)
RECIPE
Peel and wash the cassava tubers.
Grate the cassava into a fine pulp.
Press the pulp in a cloth to remove excess water.
Place the dough-like substance on a wooden structure to ferment for 1–2 days.
Break fermented pulp into small pieces and spread out to dry in the sun.
Stir regularly to ensure uniform drying.
Sift to remove unwanted particles.
Store in an airtight container.
Why It Matters Nutritionally
- Quick energy from carbohydrates
- Affordable and accessible
- Long storage life supports food security
FFH Nutrition Tip
👉 Pair gari with any protein meal to improve balance.
💬 Let’s Engage
Do you eat gari soaked or cooked?
