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Gari is popular among West Africans, for many being the staple food. It is made from cassava. Tastes strange the first time it is eaten, but is delicious, and very, very versatile. Property wise, it offers 85g of carbs per 100g, with a low glycemic index. This means that it takes longer to break down into sugars, and therefore gives more energy over more sustained periods, and you don’t feel hungry as quickly. If that is not good enough, Gari can be mixed with either hot or cold water, or, failing that, it can be eaten in its powdered form (usually mixed with sugar and Milo, which is a kind of powdered cocoa). Although it is not gourmet food, it is nevertheless great for survival. Worth noting that when they want to cross the desert or many miles across Africa, West Africans pack this food in order to keep them through their tough journey.
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