Gari Soaking


Preparation info

  • Difficulty


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

This recipe is similar to Iced Kenkey. It is another snack/porridge-type food that is inexpensive, quick, and easy to make. I learned to call it “gari soak” or “gari soaking.” My sister-in-law, Theodora, tells me its Fante name is “gari-potowye.” People often use it to quickly quench their thirst or hunger until they can make or eat something more filling. In other words, it is another Ghanaian convenience food made from cassava meal.


  • ¼ to ⅓ cup dry gari per serving (Ghanaians might use up to twice that much)
  • ¼ to ½ cup cold or iced water
  • Milk and sweetener as desired



  1. Rinse the gari in a bowl of water a couple of times, pouring the water, chaff, and impurities off each time.
  2. After rinsing the gari, add the ¼ to ½ cup cold or iced water and let mixture sit to thicken. (If adding milk, use the lower amount of water. You can always add more milk or water if the mixture is too thick after it sits for a few minutes. Conversely, if it is too thin, a little more gari can always be sprinkled in.)

To serve

My sister-in-law likes her gari-potowye best after refrigerating it for about 30 minutes so it softens. As with iced kenkey, one may add roasted peanuts, milk, and sugar or other sweetener to taste. Gari-potowye is usually eaten with a spoon, not drunk. It can be prepared more or less thick, crisper or soggier, according to taste.