Gari in is a traditional West African food made from cassava. It is a granular semolinaproduced by grating cassava, fermenting it, pressing it to remove the water, and then roasting it a large pan.
It is naturally gluten-free, as it contains no grains.
Gari is eaten:
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As a side dish (with sauces, fish, meat)
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Sautéed with tomato and oil
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Inflated with hot water to make a paste
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As a snack, mixed with peanuts, milk, sugar or water
