Gari or Garri which is also known under these names gari, garry, or tapioca, is a popular West African foods made from cassava tubers. In West Africa, there are two types; “white” and “yellow” garri. The yellow garri is prepared by frying with the addition of palm oil to give it a yellow color; while white garri is fried without palm oil.
As a snack or light meal, garri can be soaked in cold water (in which case it settles to the bottom), mixed with sugar and sometimes roasted peanut, with evaporated milk sometimes added. The amount of water needed for soaked garri is 3:1. Garri can also be eaten dry without water, but with sugar and roasted peanut added.
For a full meal, garri is usually cooked by adding to hot water and kneaded into dough. This is then eaten with different types of thick, leafy vegetable stews, melon seed stews, peanut stews etc.
Smooth garri (known as lebu to the Yoruba) can also be mixed with pepper and other spicy ingredients. A small amount of warm water and palm oil is added and mixed with the hand to soften up. This type of garri is served with fried fish. It is also served with frejon on Good Friday.