West Africa’s Beloved Staple | The Soul of Cameroonian Cuisine

Garri is a flour made from fresh, starchy cassava root Achu & Yellow Soup/ Le Taro et Sauce Jaune — kengskitchen, and for millions across West and Central Africa, it’s more than food—it’s comfort, tradition, and home. Our yellow garri brings the authentic taste of Cameroon’s forest regions directly to your table, processed with the ancestral wisdom that has fed generations.

What Makes Our Garri Special

Yellow garri is highly predominant in Cameroonian markets Achu and Yellow Soup – Cooking With Claudy, and ours captures that golden tradition perfectly. Yellow garri is prepared by adding palm oil just before the fermenting stage of the cassava mash Achu & Yellow Soup/ Le Taro et Sauce Jaune — kengskitchen, giving it a richer flavor and beautiful golden hue that makes every meal feel like a celebration.

Grown and processed in Cameroon using sustainable farming practices, our garri is made the traditional way: cassava tubers are uprooted, peeled, washed and grated or crushed to produce a mash, then fermented, pressed, and fried to create dry, granular garri that can be stored for long periods Achu & Yellow Soup/ Le Taro et Sauce Jaune — kengskitchen. Every granule carries the wisdom of ehsey (earth) and the 99 senses of knowing exactly when the cassava is ready.

Three Delicious Ways to Enjoy

Garri is usually eaten in 3 ways: Achu Soup (Yellow Soup) & Achu – Immaculate Bites

1. Cold “Garri Soakings” – Soaked as a cold ‘beverage’ with ice cold water and sugar plus or minus roasted groundnuts Achu Soup (Yellow Soup) & Achu – Immaculate Bites. Perfect for hot afternoons or as a quick energy boost.
2. Warm Cereal Style – Made with lukewarm water, some milk and sugar plus or minus roasted groundnuts Achu Soup (Yellow Soup) & Achu – Immaculate Bites. A comforting breakfast that feels like home.
3. Eba (Fufu) – Made with boiling hot water and eaten with a soup. Eba is a stiff dough made by soaking garri in hot water and kneading it until it becomes a smooth doughy staple kengskitchenAfrican Bites. Pairs perfectly with:
   • Eru (okok) stew
   • Ndolé (bitter leaf soup)
   • Egusi soup
   • Okra soup
   • Any traditional Cameroonian sauce

Nutritional Benefits

Cassava, the root used to make garri, is rich in fiber, copper and magnesium Achu & Yellow Soup/ Le Taro et Sauce Jaune — kengskitchen. Our yellow garri provides sustained energy and essential nutrients, making it an excellent choice for active lifestyles and growing families.

Why Choose Ehsey Farms Garri?

• Authentic Cameroonian Taste – Processed in the forest regions where garri traditions run deep
• Premium Quality – Fine to medium grain texture, perfect for both soaking and eba
• Sustainably Sourced – Supporting local farmers and communities in Cameroon
• Long Shelf Life – Properly stored, our garri stays fresh for months
• Versatile & Convenient – Ready to prepare in minutes, feeds the whole family
• Diaspora Approved – The taste of home you’ve been searching for

Storage & Preparation

Store in a cool, dry place in an airtight container. For eba/fufu: Use 2 cups garri to 3 cups boiling water, stir vigorously until smooth. For soakings: Add cold water to desired consistency, sweeten to taste, and enjoy with groundnuts.

Net Weight: 2kg (4.4 lbs)
Origin: Cameroon
Grain Type: Medium grain, yellow
Shelf Life: 12 months from production date

Whether you’re a nostalgic Cameroonian abroad or a food adventurer discovering West African cuisine, our garri connects you to generations of tradition with every bite.