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Yellow garri is a popular West African staple made from fermented and processed cassava, scientifically known as Manihot esculenta. It is similar to white garri but is distinguished by its yellow color, which comes from the addition of palm oil during processing.

The production process involves peeling, grating, fermenting, pressing, and frying cassava granules. During frying, palm oil is added, giving the garri its characteristic yellow hue, richer flavor, and slightly oily texture.