Garri is a popular West African granular food made from processed cassava roots, introduced from South America by Portuguese colonizers in the 16th century. It gained widespread popularity in the 19th century through returning formerly enslaved people, and it is cherished for its long shelf life, affordability, and versatility as a “soaking” snack or cooked eba.

Key Historical Aspects of Garri

• Origin of Raw Material: Cassava, the raw material for garri, originated in South America and was brought to West Africa by the Portuguese in the 1500s.
• Processing Innovation: The method of transforming raw, sometimes toxic cassava into garri—which involves peeling, grating, fermenting, pressing, and frying—was refined by locals and returning enslaved people from Portuguese colonies in the 19th century.
• Cultural Significance: While widely used across West Africa (including Ghana, Benin, and Cameroon), it is a staple in Nigeria, with regions like Ijebu developing specific, popular varieties.
• Colonial History: In 1944, during World War II, the British colonial government made the private sale of garri illegal in Nigeria, turning it into a controlled commodity.
• Modern Day: Today, garri is a crucial, affordable food staple that can be stored for long periods, often referred to as “the lifesaver” for its role in preventing hunger.

It is commonly consumed as a snack mixed with water, sugar, and milk, or as a hot meal (eba) served with soup.