Gari (also known as garri, garry, gali, or tapioca) is made from Manihot esculenta commonly called cassava, Brazilian arrowroot, manioc, tapioca, or yuca. It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called yuca in Spanish and in the United States, it differs from the yucca, an unrelated fruit-bearing shrub in the family Asparagaceae. Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fermented, flaky version is named gari.
Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize
Gari constitutes a daily meal to over 150 million people world-wide. It is a versatile food product that can be eaten as a snack in cold water on a very hot day, or cooked in hot water to make a dough-like meal (called eba or gari foto in some countries in West Africa ) to eat with different kinds of soups. In South America, for example Brazil, it is made into Farofa.
Gari can be either yellow in color or off-white in color, depending on the method of preparation — when prepared with palm oil, it turns yellow and when prepared without palm oil, it remains off white.
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