Garri is grated cassava that has been fermented, pressed and toasted into fine golden granules, one of the true staples of the West African kitchen. Stirred into hot water it becomes eba, the smooth swallow that goes with egusi, ogbono, okro, oha and bitter-leaf soup.
On its own it is mild with a faint sour note, and that is the point: the soup carries the pepper, the garri carries the soup. Plenty of people also take it the old way, soaked in cold water with whatever they like alongside.
Prices are in RWF. Collect it in Remera, add it to a delivery anywhere in Kigali, or eat with us at Jollof Bistro.
