White Garri (Ijebu Garri) - Fermented Cassava Staple
White Garri, also known as Ijebu Garri, is a fermented cassava staple food widely eaten across West Africa, sold in 2lb and 4lb sizes. It is made by grating, fermenting, and frying cassava into coarse granules. Garri is used in a variety of ways: eaten without cooking by soaking in cold water as a snack, or mixed with hot water into eba, a swallow served with soup. It is well suited for households wanting a versatile, shelf-stable cassava staple.
What Is White Garri?
White Garri, specifically Ijebu Garri, is a fermented cassava product that's a major staple food across West Africa, known for its slightly sour, fermented flavor.
Who It's For
- Households wanting a versatile cassava staple
- Anyone preparing eba or a cold garri snack
How to Use Garri
- As a cold snack: soak in cold water with sugar, milk, or groundnuts.
- For eba: stir into boiling water until it thickens into a smooth, stretchy swallow, then serve with soup.
Taste & Texture
Ijebu Garri has a slightly sour, tangy fermented flavor and a coarse, granular texture.
Best For / Use Cases
- Best for: eba, cold garri snacking
- Ideal for: pairing with egusi, ogbono, or vegetable soup
Storage
Store in a cool, dry place in a sealed container to keep out moisture.
Why People Buy This
Customers buy White Garri for its versatility as both a quick cold snack and the base for eba, a widely eaten Nigerian swallow.