Product Description

Ijebu Garri is a type of Garri ( cassava flour ) that its origin is from the Ijebu people of Ogun State, Nigeria. This kind of garri is very fine, tasty and looks very good. One very unique feature that make it stands out from all other garri is its sour taste. When you put Ijebu garri in your mouth for the first time in any given day, what you want is that sour taste. This taste give you pleasure to enjoy the rest of the time drinking the garri.To make Ijebu Garri, the recipe is not different from the raw material (Cassava) that is being used to make other type of garri. What differentiate Ijebu Garri from others is the processing. This kind of cassava flour is been processed to taste and look like that. To make Ijebu Garri taste and look best, the pressing period ranges between **5 days. In fact, the longer the fermentation, the sour the taste, sometimes, the finer it looks. Ijebu Garri also uses very good and tiny sieve to remove koko ( the bigger ones) from the finer ones. The koko is also sold to be grinded into powder, also known as lebu. This lebu can also be used to make eba like Ijebu Garri.