Gari holds a significant place in the daily meals of approximately 150 million people worldwide, particularly in West Africa. Often likened to potato flour in Western cuisines, Gari surpasses this comparison in terms of versatility. It can be consumed as a snack with cold water on a hot day or cooked in hot water to create a dough-like meal known as eba or gari, which pairs well with various African vegetable soups. Gari is a widely enjoyed food item in Ghana, Sierra Leone, Nigeria, and beyond.
