Gari is a popular West African food made from cassava tubers. Cassava is processed into a coarse, granular meal, which is then fermented and sieved before being roasted to produce gari. It can be eaten as a snack or used as a base for various dishes. Gari is commonly consumed in countries like Nigeria, Ghana; Togo; and Benin. It can be eaten with soup; stew; or as a side dish with fish or meat. Gari can also be soaked in water or milk and eaten with sugar or other accompaniments. It's a versatile and staple food in many West African cuisines.