Gari is a popular West African food made from fermented and processed cassava roots. The cassava is grated, fermented, and then fried in oil to create small, granulated pieces. Gari is often used as a staple food and can be eaten in various ways, such as with water, sugar, or milk, or served alongside 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 sensitivities. In addition to its nutritional benefits, gari is an affordable and versatile ingredient in many West African households.