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Roots and tubers from Nigeria, Ghana and Benin
Peeled cassava is grated, packed into bags and left under a press for a few days, while lactic bacteria sour the mash and the root's own enzyme breaks down its cyanide-forming sugars. The pressed cake is sieved and stirred on a hot pan into dry, crisp granules.
| Fresh cassava roots | Peeled and washed, then grated[codex-gari][escobar2021] |
| No starter in most methods | Gari is usually fermented spontaneously; some makers mix in pre-fermented mash[escobar2021][awoyale2022] |
| Red palm oiloptional | For red-palm-oil gari; one study added 6.7 g per 1 kg of grits after 10 minutes of roasting[vanwayenbergh2024] |
| Starter | spontaneous; some makers back-slop with old fermented mash |
Total time across the recorded steps: 3 days
What changes: Starting material: cassava roots, peeled and washed
Output: peeled roots.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Peeled cassava is grated, packed into bags and left under a press for a few days, while lactic bacteria sour the mash and the root's own enzyme breaks down its cyanide-forming sugars. The pressed cake is sieved and stirred on a hot pan into dry, crisp granules. Made in 7 steps over 3 days. The longest step, ferment in bags under a press, takes 3 days (Escobar A 2021) and runs at 25–35 °C (Escobar A 2021). Lactiplantibacillus plantarum and Weissella confusa and Lactococcus garvieae do most of the fermenting.
| Main step | 3 daysReported[escobar2021] | Ferment in bags under a press |
|---|---|---|
| Temperature | 25–35 °CReported[escobar2021] | Ferment in bags under a press |
| Acidity | pH 5Measured[awoyale2022] | Cool, grade and store dry |
Gari is a solid-state ferment. The grated pulp sours in bags instead of under water, as fufu and lafun do, and it ends on a hot pan; attiéké is steamed instead.
Cassava roots carry cyanogenic glucosides. Grating lets the root's own enzyme break them down, fermentation and pressing remove more, and roasting drives off most of the rest. In one Benin study the gari still held 6.3–12.8 µg HCN/g dry matter, above the FAO value of 2 µg/g, which the authors call a health concern from long-term exposure. Codex sets total hydrocyanic acid in gari at no more than 2 mg/kg and moisture at no more than 12 %.
Hazards the sources name: Toxigenic fungi (Penicillium spp., Penicillium singorense, Curvularia lunata) in three pooled samples of Ijebu gari from Abeokuta markets; these grew no bacteria and the mycotoxins tested were below the reporting limits.
Every number is labelled with how it is known. How this atlas is made
Cassava reached Africa with Portuguese traders from Brazil in the 16th century (Nweke 2005, citing Okigbo 1980), and Nweke says the methods for making granulated cassava products such as gari originated in Brazil. In 1977 Grace described gari as a food of low-income groups in west Africa, made by fermenting grated roots in a cloth bag and drying the pulp on a low fire. Nweke notes that gari preparation and mechanical graters were already in use on Nigerian farms before improved TMS cassava varieties reached farmers in the late 1970s, and that the 1970s oil boom raised urban demand for convenient foods such as gari.
