A short history on Nigerian staple -garri

In West Africa, garri is the flour of the fresh starchy cassava root. Generally, garri is made from the tubers of cassava plant, which is one of the most important crops in West Africa, about 250, 000 tonnes of garri is produced in Nigeria annually. Cassava was originally a crop native to South America and was introduced to Nigeria in the 16th century, during the slave trade by Portuguese colonizers.

One of the most important staples of Nigerian food, known to the un-enlightened as ‘poor man’s food’, garri has been saving lives (students’ especially) for as long as we can.

BENEFITS OF GARRI TO THE SOCIETY;

Source of income for farmers: Garri processing provides an additional source of income for cassava farmers, as they can sell their produce to garri processors. Promotes rural development: Garri processing promotes rural development, as it creates employment opportunities and brings development to rural areas.

Based on its nutritional profile, here are the likely health benefits of garri.

Aids digestion. Fibrous foods have been shown to aid digestion. ...

Provides energy to the body. ...

Boosts the immune system. ...

Gluten-free food. ...

Improves eyesight. ...

Source of folate. ...

Treats dehydration caused by diarrhea.

For consumption;

Garri can be consumed in two major ways:

As a swallow meal; known as Eba to Yoruba people and simply called garri by the Igbos. Eba is made by adding garri into hot water and stirring or turning until it forms a dough. It can be eaten with any type of soup or sauce.

One way is to drink it as a cereal ; simply add water to the grains, stir, and there you have it. People often add sugar, groundnut, dried fish, Ice cubes or milk to it, making it a balanced meal or snack.

The taste of garri depends on the length of fermentation. It can range from mildly sour to sharp acidic taste. This level of sourness is also one of the factors that determines the preference for a particular type of garri. Sharp garri (i.e. ijebu garri) is preferred for soaking in water before consumption.

Garri contains several nutrients that are known to promote good health, such as fibre and potassium. However, it can be harmful to your health if you consume too much of it. Garri is a starchy food, but it is low in calories and high in fibre.

THE ROLE OF GARRI IN NIGERIAN CULTURE

This traditional African superfood has been an important part of Nigerian culture for centuries. It is often used as a form of payment or gift. This can be seen during festivals such as the New Year celebration and the Southeastern celebration, where people will exchange gifts of garri. People also use garri to settle disputes or express gratitude. It is a common tradition to gift a bag of garri to a family member or friend who you want to express gratitude towards or you want to apologise to. Garri is a very important part of Nigerian culture.

POPULARITY OF GARRI ACROSS NIGERIA

Garri is a very popular snack across Nigeria. It is so popular that it is often referred to as the “National Snack”. It is eaten in every part of the country and is a dish that is almost always found on the menu in Nigerian restaurants. Internationally, garri has gained popularity in recent years, especially in the Caribbean, where it is also a very popular snack. Many West African restaurants also serve garri as an accompaniment to their meals.

Nigeria is the largest producer of cassava in the world, and I feel like this is another untapped market especially because the plant is so useful in the production of food for both humans and animals, alcohol, starches for sizing paper and textiles, sweeteners, prepared foods and biodegradable products. If we can meet the global demand for cassava and all its products, it would definitely improve our economy but then again, does Nigeria ever do what is good for her?

Anyway, this is a tribute to one of my favourite unsung heroes, garri, saving lives since the beginning of time.