Garri is actually a fermented food.

Before cassava becomes those crunchy little grains we soak in water, the cassava goes through processing that includes fermentation. During this process, microorganisms help change the cassava and contribute to garri's distinctive taste and smell.

But here's the interesting part...

Not all garri tastes the same.

The variety of cassava used, how long it's fermented, how it's processed, and even how it's roasted can affect the final product.

That's why one person's garri can taste slightly sour while another person's tastes much sweeter or more neutral.

And that famous yellow colour?

It can come from palm oil being added during processing. So yellow garri isn't simply a different species of cassava.

Basically, there's a whole food-science process happening before that garri reaches your bowl. 😂