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5
servingsEasy
By Fran Osseo-Asare and Barbara Baëta
Published 2015
Not all gari has the same texture. There are a variety of types of gari, and Nigerians seem to prefer a coarser dry cassava meal than Ghanaians and commonly cook it with more water to make their beloved eba. Their culinary influence has permeated Ghana and eba is now frequently found in restaurants and chop bars there as well.