3Kg of Ijebu Garri (White Garri)

1 Pent of dry and crunchy yellow garri. Well fried yellow garri for you and your family. Yellow Garri is a variety of garri that is made using yellow-fleshed cassava tubers. The yellow color of the cassava gives the garri its distinctive yellow color. Like other types of garri, Yellow Garri is made by peeling, washing, and grating cassava tubers, fermenting the grated cassava to remove the cyanide content, and then sieving and roasting the fermented cassava to produce a dry, crispy product. Yellow Garri is a popular food in many West African countries, particularly in Nigeria, where it is a staple food. It is often eaten as a main meal or snack, and can be prepared by mixing it with hot water to form a dough-like consistency known as Eba, which is then eaten with soup or stew. It can also be used as a thickener in soups and stews, or as a substitute for bread or cereal.

1kg of dry and crunchy Ijebu Garri (white garri). Well fried Ijebu Garri for you and your family. Ijebu Garri is a type of garri, which is a popular food made from cassava tubers. It is named after the town of Ijebu-Ode in Ogun State, Nigeria, where it originated from. Ijebu Garri is known for its fine texture and sour taste. It is made by peeling and grating cassava tubers, fermenting the grated cassava, and then sieving and roasting the fermented cassava to produce a fine-grained, dry, and crispy product. Ijebu Garri can be eaten as a snack, or used as a main ingredient in various Nigerian dishes such as Eba (a popular swallow made from garri), Garri Soup, or Garri and Groundnut. It is also often used as a staple food during camping, hiking or outdoor activities, as it is lightweight, easy to carry and can be stored for a long time without refrigeration.