What is Gari?
Gari is a crispy, granular flour made from fermented, grated cassava root. Light, sour, and slightly crunchy, gari is enjoyed across West Africa for its versatility, ease of preparation, and unique taste. It is a vital ingredient in recipes like eba, soaked gari (“garium sulphate”), and various street snacks.
Is Gari Nigerian or Ghanaian?
Gari is widely eaten throughout West Africa—including Nigeria, Ghana, Benin, and Togo.
However, the origins of gari are most deeply rooted in Nigeria, where it is a daily staple, especially in the south-western region. Every Nigerian knows that “Ijebu Gari”—made in Ogun State—is the most famous and highly prized variety, celebrated for its distinct sourness and crisp texture.
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Nigerian Gari: Known for its range—white, yellow, fine, or coarse, with “Ijebu Gari” being a special favourite for soaking.
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Ghanaian Gari: Popular across Ghana and used in national dishes like “gari foto” and “gari soakings,” but the preparation is often less sour, with a lighter fermentation than Ijebu gari.
Why does Ghana lay claim to gari?
Gari is so beloved and widespread in Ghanaian cuisine (eaten daily as “gari soakings” or with beans), that it’s easy to see why Ghanaians feel a strong connection. Over time, Ghana has developed its own variations and uses, but the origin of the product—and its reputation as a street food essential—began in Nigeria.
The Fame of Ijebu Gari
Ijebu Gari is considered the gold standard of gari.
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It is finely grated, very sour, and extra crispy—making it perfect for soaking in cold water with sugar, milk, peanuts, or coconut.
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Ijebu Gari is synonymous with quality in Nigerian homes and across West Africa.
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How is Gari Used?
In Nigeria:
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Eaten as “soaked gari” with sugar, groundnuts, coconut, or evaporated milk
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Turned into eba—a starchy dough served with soups like egusi, ogbono, or okra
In Ghana:
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Gari soakings: gari mixed with water, sugar, milk, and sometimes groundnuts
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Gari foto: fried gari mixed with stew, vegetables, and sometimes eggs
Gari: A Uniting Food, But Undeniably Nigerian in Origin
Gari may be enjoyed in many West African countries, but its roots, reputation, and most famous variety—Ijebu Gari—are firmly Nigerian. Both Nigeria and Ghana have made this food their own, but when it comes to “the original gari,” the crown belongs to Nigeria.
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Celebrate the shared culinary heritage of West Africa—but remember: when it comes to gari, the original and the best is still Nigerian!