Nigerian Food: Ijebu Garri

Ijebu Garri.

Ijebu Garri is a unique kind of garri with the smoothest whole grain and a special sour taste made from cassava tubers. It is a favourite for most Nigerians and it is produced mainly by the Ijebu origin in Ogun State. The garri is lovely for soaking by adding cold water, groundnut or milk. Another method of eating garri is to cook it in hot water and make it into Eba (Dough) and this can be eaten with any kind of soup.

The cassava root is rich in fibre, magnesium and copper which helps in fighting strokes, heart problems and hypertension. Its also has a higher amount of protein when compared to yam or potatoes. 

Writer: AdekunleMichealT

Editor(s): Adekunle Oluwatosin M & Awe Olufunso

Publisher: Awe Olufunso