Gari is a popular West African food made from fermented and processed cassava, a starchy root vegetable. The cassava is peeled, grated, and then fermented for a few days before being fried in oil to create small, crispy granules. Gari is often used as a staple food and can be eaten in various ways, such as soaked in water, mixed with sugar, or served with soups and stews. Gari is rich in carbohydrates and provides a quick source of energy. It is also gluten-free, making it suitable for those with gluten intolerance. In addition to its nutritional benefits, Gari is affordable and widely available in many West African markets.