How To Enjoy Ijebu Garri..

Garri Ijebu

Garri (also known as gari, garry, gali, "cassava flakes" or occasionally tapioca) is a popular West African food made from cassava tubers. The spelling 'garri' is mainly used in Cameroon, Nigeria, Sierra Leone, Benin, Togo and 'gari' in Ghana.


Ijebu garri is a variation of white garri which is mainly produced by the Yorubas that hail from Ijebu. It has finer grains with a pleasant sour taste and very suitable for consumption.

You can enjoy your ijebu garri in any of the following ways:

• Soak in water

You can soak the garri in water and drink it like that without adding anything.

• Garri with water and groundnut

• Garri with Akara
• Garri and coconut
• Chewing the grains

Since garri is a form of roasted processed cassava, it is okay to chew the grains without being soaked in water. You can chew it with groundnuts, coconuts or palm nuts.

• Cooking i.e to make Eba
• Garri, sugar and groundnut

You can add sugar and groundnut to it and chew them without being soaked in water. Another variation is to soak them in water and taken like a cereal.

• Garri, sugar and kulikuli

Kulikuli is a local snack found in Nigeria. It is made from ground groundnut which can be mixed with pepper. Kulikuli can also be used in place of groundnut and used with sugar to drink garri. It’s a wonderful combination.

• Garri, sugar and eja dindin(Fried Fish)
• Garri, sugar, milk and groundnut
• Garri with Moi Moi