Garri also known as cassava flakes is a creamy-white, granular flour. It is a popular West African food made from cassava tubers.
Garri as a water -soaked snack, is called garium sulphate. It can be mixed with cold water for a snack; sugar or salt may be added, and sometimes evaporated milk.
Garri is also used to make gruel called ‘fufu’ in Nigeria.
You can also use it for a starch side dish as you would, with rice or couscous.
Garri when prepared on heat and hot water is called ‘EBA’ a name common among Ibo speaking people of Nigeria. Eba is garri sprinkled into a pot of boiling water and stirred until a dough is formed. This is served in balls and taken in soups.
Apart from being a rich source of energy owing to its carbohydrates content, garri is also a good source of fiber which helps promote bowel emptying and prevent stomach cancer.
The main side effect of Garri consumption is related to the eyanide content of cassava from which Garri is produced.
Garri is made from cassava which is known to contain HYDROCYANIC ACID. Although the processing of garri significantly reduces it’s cyanide content. It has been linked to eye defects, which is the main disadvantage of garri consumption. It is the involvement of optic nerve which can lead to eye defects and blindness.
It is also important to note that garri that is not properly processed or stored can also constitute a major threat to public health. Study has shown that garri contains eight bacteria ganera namely; Bacillus, staphylococcus, streptococcus, clostridium, salmonella, klebsiella and coliforms groups).
It also includes genera and six fungi genera such as; aspergillus, penicillium, rhizopus, botrytis, fusarium and clasdoporium.
Carbohydrates are known to increase weight gain and cassava from which Garri is produced is not different.
A cup of Garri contains about 360 calories out of which 99% is carbohydrate. As such, consuming excess garri can be detrimental to your weight goals.