Central Africa · Breakfast
Gari (Toasted Fermented Cassava Flakes with Roasted Peanuts)
Crisp toasted fermented cassava granules soaked in icy spring water and crowned with freshly parched red peanuts and raw cane sugar.
The story
Across the agricultural communities and roadside kiosks of the Central African Republic, soaking gari represents the quintessential morning sustenance and field-worker energizer. Derived from grating, fermenting, pressing, and dry-roasting cassava mash, gari offers an instantaneous meal requiring zero morning fire. Connoisseurs in Bangui insist on pairing golden, medium-grained gari with deeply toasted red-skin peanuts to counterbalance the sour tang of lactic fermentation with rich, oily crunch.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Makara (Fried Cassava Flour Beignets)
Crispy golden fritters made from fermented cassava flour, boasting a crunchy crust and a chewy, satisfying interior.
Chichinga (Spiced Beef and Offal Skewers)
Succulent skewers of spiced beef, liver, and onions crusted in roasted peanut kuli-kuli and grilled over glowing hardwood charcoal.
Kanya (Toasted Peanut, Sugar, and Ground Roasted Corn Candy)
A melt-in-the-mouth, crumbly Central African confection made from slow-roasted dried maize, toasted peanuts, and unrefined sugar.
Klako (Crispy Ripe Plantain Fritters)
Golden, crisp-edged Central African street fritters made of sweet overripe plantains spiked with ginger and forest spices.