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Gari is a West African staple traditionally made from fermented, gelatinised cassava tubers. Because most varieties of cassava contain toxins that must be eradicated before they can be eaten, cassava is generally not eaten raw. Fresh cassava is processed into Gari just a few days after harvest otherwise it is no longer suitable for consumption. Gari is usually a popular accompaniment to a vegetable or fish stew.
| Case Size | 1.5kg |
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Sold By -British Chemist
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Sold By -British Chemist
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Sold By -British Chemist
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Sold By -British Chemist
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