Description

Garri Ijebu is a well-loved variety of cassava garri named after the Ijebu people of Southwest Nigeria, known for its sharper, more fermented flavor compared to standard garri.

It can be enjoyed soaked in cold water with sugar, milk, and groundnuts as a quick snack, or made into Eba, a firm swallow that pairs with soups like Egusi, Ogbono, and Efo Riro.

Its slightly sour, tangy profile makes it a favorite among garri connoisseurs.

Recipe tip: For a refreshing snack, soak in cold water with sugar, roasted groundnuts, and a splash of milk.