Garri is the most important staple in my native Nigeria that the word garri, is synonymous with the money required to pay for necessary things like food. It is very much the same way the word daily bread is used in the West. It is cheaper than all the other staples that the very poor can often afford this.
That is not to say it is poor in nutrients. It is rich in dietary fibre( find out why this is important here) and complex starch, it is a source of low GI carbohydrate that ensures the slow release of energy over a long period of time.
Garri can be eaten as a cereal by pouring water or milk in a bowl then, add scoops of garri as required with or without sugar. The most popular way of eating garri is making it into a dumpling and serving with a rich plate of vegetable soup or stew.
There are usually two types of garri in terms of colour, white and yellow gari. The "white" which is actually cream in colour. The yellow garri is usually fried with palm oil during processing hence the colour. The oil content also further helps to dilute any remaining cyanide content destroyed by fermentation. The white or creamy garri can be fermented much longer to give a soured taste which some people prefer and in Nigeria it is called Ijebu garri as it is common in that part of the country.