Gari is West African cassava semolina: grated cassava, fermented then roasted, recognizable by its grainy texture and its light tangy taste. This white gari TANTIE, 100% cassava root, comes from Togo. 1 kg bag.
What is gari?
A semolina made from grated cassava, fermented for a few days then roasted: this is what gives it its grainy, slightly crunchy texture, and its tangy taste. It is also called garri. This white gari contains no palm oil, unlike yellow gari. Already processed through fermentation and roasting, it needs no further cooking to be eaten, unlike raw cassava.
How to use it?
For éba, a Nigerian dish, pour the gari into boiling water while stirring, or sprinkle the gari then cover for 2 to 3 minutes before working the dough with a spatula until you get a soft ball, served with a sauce (gombo, peanut, vegetables). For garba, an Ivorian dish, simply rehydrate the gari with cold or hot water, and serve with fish, or mix with cold water, sugar and peanuts for a quick snack.
What to pair it with?
With dried attiéké MARGUERITE, another cassava semolina, to vary your side dishes, or a gombo sauce for éba. Our gari guide covers its uses in detail, and the whole flours and starches range is grouped on the site.
Product information
- Brand: TANTIE (distribution: Haudecœur)
- Net weight: 1 kg
- Ingredient: 100% cassava root
- Allergens: none of the 14 regulatory allergens in the composition (single ingredient), no trace mentioned on the label
- Average nutritional values per 100 g: energy 1,512 kJ (356 kcal), fat 0.02 g of which saturates 0.005 g, carbohydrate 88.69 g of which sugars less than 0.5 g, protein 0.019 g, salt 0.002 g
- Origin: Togo
- Storage: away from light and humidity
