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Ijebu Garri
Ijebu Garri is made from fermented cassava that undergoes a longer fermentation process, typically lasting about seven days. This extended fermentation gives it a sharper, tangy flavor and reduces its starch content, making it less viscous than other types of garri. With its dry and crispy texture and fine granules, Ijebu Garri is perfect for soaking in cold water or using in traditional dishes like eba. It stands out not only for its taste but also for its versatility in various culinary applications.
Specifications
| size | 5lb, 10lb |
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