06/10/2022
Garri
A more appropriate English name for garri will be granulated cassava or cassava granules. Coarse-grained cassava also works.
Garri, pronounced gah-ree,, is made from granulated cassava, a root vegetable that’s poisonous unless you peel and cook it first. Commonly found in West Africa, there are two types of garri: yellow and white. The flavor depends on how long it’s been fermented and the presence of palm oil.
Originally native to South America, cassava was introduced to West Africa in the 16th century by Portuguese colonizers. Garri became popular in Nigeria in the 19th century after formerly enslaved people began to return from Portugal and introduced a method for processing cassava. Today, garri is found in homes throughout the country, and, because it’s typically affordable and rich in fiber, and contains important trace minerals, has been described by many as a lifesaver when times are lean. When I was a student living in Lagos, garri was a means to an end for me and my classmates, there to fuel us while we studied for exams in the middle of the night or early morning. It has also served as the go-to food for me whenever I come home tired and hungry, with no strength whatsoever to prepare anything. Its subtle flavor and smooth texture makes you want more and more, until your plate is empty.