Description

Creamy white granular flour with slightly fermented flavour and sometimes sour taste made from gelatinised fresh cassava tubers.

Garri ijebu can be be eaten without further cooking, as snack, by placing it in a bowl and adding cold water (or water at room temperature). Some may prefer to add sugar, groundnut and milk.

or used for Eba. To dop this, Bring the desired volume of water to boil in a pot

Pour the desired volume of garri into the boiling water and stir a sturdy spoon or wooden spatula until the desired texture is achieved.

Serve with any soup of your choice.