How Cassava Travelled From South America to Become Nigeria’s Garri
Garri is one of Nigeria’s most familiar staple foods, but cassava did not originate in Africa. The crop came from tropical South America, where Indigenous communities had cultivated it for thousands of years and developed methods such as peeling, grating, pressing, fermenting and drying to remove its natural toxins. Portuguese traders introduced cassava to parts of West and Central Africa from around the mid-1500s. Its ability to grow in poor soil, withstand dry periods and remain underground until needed made it valuable for coastal settlements, trade routes and communities facing food shortages. Cassava also became linked to the Atlantic slave-trade economy, although it was not originally created as “slave food.” Cassava gradually spread into areas that are now southern Nigeria, including parts of present-day Akwa Ibom and Cross River. Farmers adopted it because it was hardy, productive and less exposed to theft than crops such as yam. However, early cassava meals were not always the crisp granules Nigerians now know as garri. Modern garri developed over time as communities refined the process of fermenting, pressing, sieving and roasting cassava. The food remains a reminder of how Indigenous knowledge, trade and local adaptation shaped a major Nigerian staple.
Use The App To Win ₦1m
Stories are shared by community members. This article does not represent the official view of NaijaWorld — the author is solely responsible for its content.