Loved across Africa, Gari (often spelt Garri) is an incredibly versatile ground food that is eaten as a snack and used as an ingredient in many traditional African dishes. Made from ground, sieved and fried cassava tubers, Gari is ready-to-eat straight from the pack and is a key ingredient in many African dishes including Eba, Kokoro and Gari Foto.

Tropical Sun produces 3 types of gari: traditional, yellow and Ijebu.

White Gari has a coarse grain.  Yellow Gari has a coarse grain and has been fried with palm oil to achieve the yellow colour.

Ijebu Garri has a fine grain and more sour flavour than White and Yellow Gari.

Ingredients- Dried casava grits (100%).

Nutritional-

energy-157.14

fat-0

of which saturates-0

carbohydrates-38.57

of which sugars-7.15

fibre- 1.43

protein-1.43

salt-0