Gari, a Cassava (Manihot esculenta Crantz) Derived Product: Review on Its Quality and Their Determinants

Table 4

Gari consumption forms in some SSA countries.

Consumption form	Country	Ingredients/soup	References
Dry	Nigeria	Not supplied	[30]
	Benin		[55]
	Cameroon		[7]
Soaked	Nigeria	Groundnuts (roasted or not), fish (fried, roasted, smoked), sugar, honey, coconut, palm kernel, boiled cowpea, milk, salt, and banana	[79, 95, 30, 48–50, 76, 96, 51, 68]
	Cameroon	Sugar, honey, groundnuts, coconut, beans, and milk	[7, 23, 71]
	Benin	Sugar, groundnuts, and cashew nuts	[55]
Dough prepared with hot water and known as “Eba” or “Fufu Gari” or “Couscous Tapioca” or “Piron”	Nigeria	Not supplied	[95, 7, 16, 18, 30, 31, 48–50, 76, 96, 29, 42, 51]
	Cameroon	Sauce	[23, 32, 71]
	Benin	Not supplied	[55]
Sprinkled on cooked cowpeas bean	Benin	Not supplied	[55]
Fried gari or “Gari Sauté”	Cameroon	Oil, spices, and sometimes eggs	[7]
Gari is used as a garniture for eggs or “Omelet Tapioca”	Cameroon	A mixture of crude eggs, Gari, and flavors, fried as an omelet	[7]
“Purée de Tapioca”	Cameroon	A mixture of avocado and Gari	[7]