Fresh/Dry Afan
Ewedu
Fresh/Dry Atama
Freshy/Dry Ugu
Fresh/Dry Ukazi
Fresh/Dry Bitter-leaf
Water-leaf
Uziza Leaf
Hibiscus
Dry catfish
Dry Cray Fish
Dry Periwinkle
Dry Stockfish
Corn
Garri
Melon
Rice
Soy Beans
Palm Oil
Honey
Bee Wax
Vegetable Oil
Nsala
Ofe akwu
Pepper soup
Assorted meat pepper-soup
Bangs ( off Akwu)
Sauce ( Ofada)
Sauce (White)
Cold Slaw
Shredded beef sauce
Afan Soup
Attama Soup
Edikan- ikang Soup
Banga Soup
Melon Soup
Bitter-leaf soup
Ofe Achara Soup
Ogbono Soup
Water Yam
Cocoa yam
Sweet Potatoes
Irish potatoes
plantain
Garri is a popular West African food made from cassava tubers. Cassava tubers are peeled, grated, and then left to ferment for a few days before they are sifted and roasted to produce garri. It is a coarse, granular flour that can be eaten as a snack or used as a versatile ingredient in various recipes. Garri can be used to make a popular West African dish called Eba, which is a staple food in Nigeria, Ghana, and other African countries. It is also used to make a popular snack called Garri soakings, which is a mixture of garri, sugar, and water or milk. Garri is rich in carbohydrates and can be a good source of energy. It is also low in fat and contains some essential nutrients like calcium, iron, and vitamins B and C.
1 Pent of Ijebu Garri (White Garri)
1 Pent 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.
1 Pent of Yellow 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 Yellow Garri
1 kg 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 Ijebu Garri (White Garri)
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.
2Kg of Ijebu Garri (White Garri)
2kg 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.
2kg of Yellow Garri
2 kg 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.
3Kg of Ijebu Garri (White Garri)
3kg 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.
3kg of Yellow Garri
3 kg 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.
