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Garri is a popular West African food made from cassava tubers. It is mainly spelt "Gari" by the South Western Yorubas of Nigeria. The tubers are peeled, washed and grated. The pulp is then allowed to ferment for two days while the water is pressed out, and then sieved, roasted and cooled. Garri can be consumed by placing some in a bowl and adding cold water, or by adding some garri to boiling water after which it then becomes Eba. When garri is prepared with cold water, some people prefer to add sugar or similar, to sweeten the taste.
