Garri or best known by South and Latin Americans as Farinha de Mandioca, is the root of cassava (tapioca) that has been processed into grains. Cassava is first peeled, grind, squeezed dry of its starch and roasted. Most of us are more familiar with tapioca in its flour form but not in its grainy form, that's consumed mainly by South and Latin Americans as well as Africans.

When cassava is processed into Garri or Farinha de Mandioca, importance is given to the roasting part of the process. It has to be done in a very high degree of heat, at same time constantly being turned, so that all are evenly roasted very dry and until crispy.

• The flour form is widely used in place of wheat flour in regions where it is grown, example; South and Central America, Africa, the West Indies, and parts of India. When cooked it becomes translucent and increases in size. It is used to thicken puddings and soups, among others.
• The flakes or grains form is called garri and this is one of Pact Mate's main product. Garri is widely consumed by Africans as a staple diet, just like rice and bread to others. When mixed with water it solidifies and forms into dough. At this stage, it is ready for immediate consumption with stew or gravy.

There are many ways of preparing garri. Please visit the recipes page for more information.

Types Of Garri

• Golden Garri (alternatively called "Garri Ibo"): This garri is golden in colour as very little palm oil is added in its process. The liquid extraction process period for this type of garri must be done within 24 hours.
• Silver Garri (alternatively called "Garri Ijebu"): Silver garri is typically the colour of cassava root itself and is 100% pure cassava. The difference is, Silver garri needs a minimum of 3 additional days for liquid extraction, as this is the required period for fermentation. As a result, Silver garri is more sour in taste.

Nutritional Information

This nutritional information is based on per serving of 100g.