Yellow Garri is a staple food in many African and Caribbean countries. It is made from cassava, a starchy root vegetable, which is grated and fermented before being sifted, dried, and roasted to produce fine yellow grains. This versatile product can be used in a variety of ways, from making a simple porridge to creating more elaborate dishes.

In West Africa, Garri is often eaten as a main meal or snack, either alone or with fish or meat. It can also be added to stews and soups as a thickening agent. In the Caribbean, Garri is used in dishes like fish cakes and bakes, as well as in desserts like cassava pone. Garri is a rich source of carbohydrates and can provide sustained energy throughout the day, making it an ideal food for people who work long hours or engage in physically demanding activities. Overall, Yellow Garri is a versatile and nutritious food that plays an important role in the culinary traditions of African and Caribbean cultures.