What Is Gari? White, Yellow & Ijebu Gari Explained
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Gari is a popular West African food made from cassava. With its distinctive texture and slightly tangy flavour, it’s an everyday pantry staple in many homes and can be enjoyed in several different ways.
If you’ve come across white gari, yellow gari or Ijebu gari and wondered what the difference is, this guide explains the main varieties, how gari is eaten and how to choose the right one for you.
What is gari?
Gari is made from cassava, a root vegetable widely used across West African cuisine. The cassava goes through several stages of processing before being turned into the small, dry granules we know as gari.
You may also see it written as garri. Both spellings are commonly used when referring to the same food.
One of the reasons gari is such a useful pantry staple is its versatility. It can be prepared as eba, enjoyed soaked with water and other additions, or served in different ways depending on personal and regional preferences.
What is white gari?
White gari is one of the most widely recognised varieties. As the name suggests, it has a pale white or cream appearance and is made from processed cassava without the addition of palm oil.
It can be used to prepare eba, a smooth swallow commonly served alongside soups and stews.
White gari can also be soaked in cold water and enjoyed according to personal preference, with popular additions including sugar, milk or groundnuts.
Looking for white gari? Browse Aryana White Gari, available in 1.5kg and 4kg packs.
What is yellow gari?
Yellow gari gets its characteristic colour from the addition of palm oil during processing.
As well as giving the gari its yellow appearance, this creates a slightly different flavour compared with white gari. Yellow gari is another popular choice for preparing eba and pairing with a variety of West African soups.
You can browse Aryana Yellow Gari in our online store.
What is ljebu gari?
known for its sharper, more sour taste and fine, crisp texture.
Its distinctive flavour makes it especially popular for soaking and drinking with cold water, although how gari is enjoyed ultimately comes down to personal preference.
Browse Aryana Ijebu Gari to find available pack sizes.White Gari vs Yellow Gari vs Ijebu Gari
White Gari vs Yellow Gari vs Ijebu Gari
The main differences come down to colour, flavour and processing.
White gari has a pale appearance and versatile flavour, making it a popular everyday option.
Yellow gari contains palm oil, which gives it its recognisable yellow colour and influences its flavour.
Ijebu gari is typically finer and has a noticeably sharper, sour taste that distinguishes it from many other varieties.
There isn't necessarily one "best" type of gari. The right choice depends on the flavour and texture you prefer and how you plan to eat it.
How do you eat gari?
One of the most common ways to prepare gari is as eba.
Hot water is combined with gari and mixed until it reaches a smooth, dough-like consistency. Eba can then be served alongside soups and stews.
Gari can also be enjoyed soaked in cold water. People customise it in different ways, with additions such as sugar, milk or groundnuts being popular choices.
Its convenience and long shelf life make gari an incredibly useful ingredient to keep in the pantry.
Can you make eba with gari?
Yes. Gari is the main ingredient used to make eba.
Both white and yellow gari can be used, so the choice largely comes down to the flavour and colour you prefer.
The amount of water and gari used can also be adjusted depending on whether you prefer your eba softer or firmer.
Where can I buy gari in the UK?
Gari is widely available from African food shops and specialist online retailers in the UK.
At Aryana, we offer White Gari, Yellow Gari and Ijebu Gari, with convenient UK-wide delivery.