Product Description
Yellow Garri is one of the varieties of Garri in West Africa, although you can soak it. This Variety of Garri is best used for eba / fufu. Yellow Gari contains vitamin A, vitamin B, LOW FAT: Foods, Gari is free of gluten, which makes it an excellent choice. Gari, a type of flour made from cassava root, may be a staple in West Africa, but Gari Sohoui is special. That's because it can only be made from cassava grown in the central Collins department of Benin, and using only the artisanal methods unique to the area. Garri can be eaten without further cooking, as a snack, by placing it in a bowl and adding cold water, sugar, groundnut and milk. This is usually called garri soakings. For example, ijebu-garri is made with finer grains, and has a pleasantly sour taste, making it very suitable to be eaten in this way. Yellow gari is one of the varieties of Garri in West Africa, although you can soak it. This Variety of Garri is best used for eba / fufu. ... This means that eating Gari (made from cassava) can help your digestion, burn fat and give you more energy. Gari, a type of flour made from cassava root, may be a staple in West Africa, but Gari Sohoui is special. That's because it can only be made from cassava grown in the central Collines département of Benin, and using only the artisanal methods unique to the area.