Storage: Store in a cool dry place and keep it away from children
Cassava, the root from which garri is produced, is rich in fiber, copper and magnesium
Garri can be eaten without further cooking, as a snack, by placing it in a bowl adding cold water, sugar, groundnut and milk usually called garri soakings. For example, ijebu-garri is made with finer grains, and has a pleasantly sour taste, making it very suitable to be eaten in this way.
39-41 Nako General Food Stores,
Ridley Rd, Dalston, London,
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