Bigi-mama White Garri

Garri is a type of cassava flour that is a staple food in many West African countries, particularly Nigeria. It is made from the root of the cassava plant, which is peeled, grated, fermented, and then dried. The fermentation process for white garri is usually shorter than that for yellow garri, resulting in a product with a lighter color and a slightly sour taste.

White garri can be consumed in several ways, such as soaking it in water with sugar, milk, or groundnuts (peanuts), or cooking it into a dough-like consistency known as "eba," which is typically eaten with various soups and stews. It is a versatile and affordable food that is rich in carbohydrates and serves as a major source of energy in many West African diets.