Gari is a creamy-white, granular flour with slightly fermented flavour and slightly sour taste made from fermented fresh mash cassava. Gari is widely known in Ghana, Nigeria and other West African countries. It is commonly consumed either by being soaked in cold water with sugar and milk, coconut, roasted groundnuts or preparing ‘ebar’ .
Taylor, I. (2018). An annotated outline of a named indigenous technology and how you would teach the scientific concept/processes/principles in it by using the integrated approach.. Afribary. Retrieved from https://afribary.com/works/gari-processing
Taylor, Isaac "An annotated outline of a named indigenous technology and how you would teach the scientific concept/processes/principles in it by using the integrated approach." Afribary. Afribary, 28 Nov. 2018, https://afribary.com/works/gari-processing. Accessed 20 Apr. 2024.
Taylor, Isaac . "An annotated outline of a named indigenous technology and how you would teach the scientific concept/processes/principles in it by using the integrated approach.". Afribary, Afribary, 28 Nov. 2018. Web. 20 Apr. 2024. < https://afribary.com/works/gari-processing >.
Taylor, Isaac . "An annotated outline of a named indigenous technology and how you would teach the scientific concept/processes/principles in it by using the integrated approach." Afribary (2018). Accessed April 20, 2024. https://afribary.com/works/gari-processing