Loved across Africa, Gari (often spelt Garri) is an incredibly versatile ground food that is eaten as a snack and used as an ingredient in many traditional African dishes. Made from ground, sieved and fried cassava tubers, Gari is ready-to-eat straight from the pack and is a key ingredient in many African dishes including Eba, Kokoro and Gari Foto. Tropical Sun produces 3 types of gari: traditional, yellow and Ijebu. White Gari has a coarse grain. Yellow Gari has a coarse grain and has been fried with palm oil to achieve the yellow colour. Ijebu Gari has a fine grain and more sour flavour than White and Yellow Gari. ingredients-split Dried casava grits (100%). nutritional-split energy-157.14 fat-0 of which saturates-0 carbohydrates-38.57 of which sugars-7.15 fibre- 1.43 protein-1.43 salt-0
