Cassava Garri is a traditional West African food made from fermented and fried grated cassava. It is widely consumed in countries like Nigeria, Ghana, and Cameroon, where it serves as a primary source of carbohydrates. To prepare garri, fresh cassava roots are first peeled and grated, then fermented for a period to reduce the naturally occurring toxins. After fermentation, the grated cassava is pressed to remove excess moisture and then roasted or fried to produce a fine, granular texture.

Garri is typically white or yellow, with the latter being the result of adding palm oil during the roasting process. It is highly versatile and can be eaten in various forms, such as "eba" (a dough-like consistency made by mixing garri with hot water), or as a side dish to soups and stews. Garri is primarily composed of starch, providing a rich source of energy, and also contains small amounts of protein and dietary fiber.

While garri is known for its smooth texture and ability to absorb flavors, it is also enjoyed for its convenience, as it can be quickly prepared and is suitable for various meal combinations.