Ijebu Garri

Description

Ijebu garri is a special variety of garri made from fermented cassava, scientifically known as Manihot esculenta, and is traditionally produced in the Ijebu region of southwestern Nigeria. It is highly valued for its distinctive sour taste, fine texture, and crisp consistency.

The cassava is peeled, grated, fermented for an extended period, pressed, and then carefully fried into dry granules. Compared to regular garri, Ijebu garri undergoes a longer fermentation process, which gives it its characteristic sharp, tangy flavor.

Ijebu garri is usually fine-grained, dry, and very crunchy. It is commonly consumed by soaking it in cold water with sugar, milk, groundnuts, or fish, and is less commonly used for making eba due to its sour taste and lighter texture.