Cassava, grated, fermented, dried and toasted into coarse granules.
It appears in three ways:
- Sprinkled on waakye and on red red, for texture
- Gari soakings — soaked in cold water with sugar, milk or groundnuts, as a cheap and filling snack
- Gari fortor — cooked into a dish in its own right
Cheap, shelf-stable and everywhere. It is a staple across West Africa and one of the reasons cassava matters so much to the region.