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Roots and tubers from Nigeria, Ghana, Benin, Togo, Cameroon, Sierra Leone, Liberia
Peeled cassava is grated, packed into bags and left under a press for a few days, while lactic bacteria sour the mash and the root's own enzyme breaks down its cyanide-forming sugars. The pressed cake is sieved and stirred on a hot pan into dry, crisp granules. Made in 8 steps over 3 days – 3.1 days. The longest step, ferment in bags under a press, takes 3 days (Escobar A 2021) and runs at 25–35 °C (Escobar A 2021). Lactiplantibacillus plantarum and Weissella confusa and Lactococcus garvieae do most of the fermenting.
| Main step | 3 daysMeasured[escobar2021] | Ferment in bags under a press |
|---|---|---|
| Temperature | 25–35 °CMeasured[escobar2021] | Ferment in bags under a press |
| Acidity | pH 5Measured[awoyale2022] | Cool, grade and store dry |
| Fresh cassava roots · Peeled and washed, then grated[codex-gari][escobar2021] |
| No salt and no starter in most methods · Bacteria come from the roots and the bags; some makers add a little old fermented mash[escobar2021][awoyale2022] |
| Red palm oil (optional) · Mixed into the mash for yellow gari[akpoghelie2025] |
| Starter: spontaneous; some makers back-slop with old fermented mash |
Total time across the recorded steps: 3 days – 3.1 days
What changes: Starting material: cassava roots, peeled and washed
Output: peeled roots.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gari is a solid-state ferment. The grated pulp sours in bags instead of under water, as fufu and lafun do, and it ends on a hot pan, which dries it and drives off more cyanide than steaming does for attiéké.
Cassava roots carry cyanogenic glucosides. Grating lets the root's own enzyme break them down, fermentation and pressing remove more, and roasting drives off most of the rest. In one Benin study the gari still held 6.3–12.8 µg HCN/g dry matter, above the FAO value of 2 µg/g. Codex sets total hydrocyanic acid in gari at no more than 2 mg/kg and moisture at no more than 12 %. Fermentation of 4 to 6 days was the traditional way to detoxify cassava; cutting it to under 2 days has been linked to food poisoning.
Every number is labelled with how it is known. How this atlas is made
Gari was made by grating cassava, letting the pulp ferment for a few days and then drying it over a fire or in the sun; Portuguese traders brought cassava to Africa in the 16th century.
