Ijebu Garri is a premium type of white cassava granules produced by the Ijebu people of southwestern Nigeria. Unlike typical garri, it undergoes an extended fermentation period—often up to a week—which gives it a distinct sharp, sour-sweet taste and finer, crispier texture.
It’s highly versatile: enjoyed cold as a snack or light meal by soaking in water (often with sugar, milk, peanuts, coconut, or fruits) or prepared as aebaby stirring into boiling water to form a soft, moldable fufu.
Nutritionally, garri offers energy from carbohydrates and provides dietary fiber, potassium, vitamin C and folate thanks to proper fermentation and minimal processing. When properly made, cyanide levels are rendered negligible and safe for consumption.
Ijebu Garri is celebrated across Nigerian and African households for its cultural heritage, flavor, convenience, and affordability. Whether as an afternoon snack, energy boost, or companion to soups like egusi and ogbono, it remains a beloved staple in many kitchens.
