R160,00
Ijebu garri is made from cassava, the cassava is peeled and processed (and fermented) into a granular (kind of powdery ) form. Because of the lengthened days of fermentation, Ijebu garri has a sour taste ; It is actually desired for its sour taste , most like to soak it in cold water and enjoy it alongside foods like milk, sugar, fried fish, groundnut, kuli kuli, suya , kilishi …….
Whats the difference between the regular white garri and the Ijebu garri?
Ijebu garri is also white garri but it is processed (fermented for about 7 days) to be exceptionally dry and extra sour when compared to the regular white garri.
