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Gari 500g
Previously Gari used to be made traditionally at home, but now it is being made commercially. Gari is Cassava root dried and ground into flour widely used in West-African countries such as Ghana, Sierra Leone and Nigeria. The best thing about TRS Gari (Casavamehl) is it needs no cooking just moistening a little bit, as it is already cooked as a part of preparing process.
Gari is a fine to coarse granular flour of varying texture made from cassava tubers (also called cassava roots) which are cleaned after harvesting, grated, water and starch squeezed out of it, left to ferment and then fried either in palm oil or without palm oil and served as a major staple food in West Africa. It is also called garri or gali in some parts of sub-Saharan Africa and many people were introduced to this healthy food item as TRS Gari (Casavamehl).
Constituting a daily meal for about 150 million people worldwide, Gari can be compared to potato flour in west. TRS Gari (Casavamehl) is a versatile food item that can be eaten as snacks in cold water on a very sunny day or can be eaten by cooking it in hot water by making dough like meal called eba or foto for eating any of the African vegetable soups. If you have not eaten gari, in no way you can claim that you have eaten most of the West African food delicacies. Therefore it is must that you should try TRS Gari (Casavamehl) at least once and find out its nutritional importance.