East End Gari (Cassava Powder)
East End Gari (Cassava Powder) 1.5 kilo
How to Use: Garri can be eaten without further cooking, as a snack, by placing it in a bowl and adding cold water; ijebu-garri is made to have finer grains, and a pleasantly sour taste, making it very suitable for consumption in this way. Sugar or honey is then added as well as chunks of coconut, groundnuts, tigernuts and cashew nuts. Milk may also be added.
Most garri, however, is cooked by adding it to boiling water and stirring to make a stiff paste or porridge, which among the Igbos is known as utara, and among Yorubas as eba. Utara (or eba) is normally eaten with soups, of which several different kinds are available. Most parts of Africa where cassava is grown have an equivalent staple dish. In most areas of west Africa, garri is usually eaten with water and groundnuts.