Africana Ijebu Garri FUN FACTS Produced by Yoruba Nigerian people. Dry and sour taste, you can cook or drink garri. Nigeria is ranked the largest producer of the root crop in the world How to eat Ijebu gari Garri can be eaten without further cooking, as a snack, by placing it in a bowl and adding cold water, sugar, groundnut and milk. For example, ijebu-garri is made with finer grains, and has a pleasantly sour taste, making it very suitable to be eaten in this way. In most parts of West Africa, sugar or honey is then added as well as chunks of coconut, groundnuts, tiger nuts milk, and cashew nuts. IJEBU GARRI Nutritional Benefits Cassava, the root from which garri is produced, is rich in fiber, copper and magnesium. Garri is a gluten-free food because it does not contain the combination of proteins found in wheat and related other grain foods. Processing gari How to make garri To make garri flour, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash can be mixed with palm oil and placed in a porous bag, which is then placed in an adjustable press machine for 1–3 hours to remove excess water. Once dried it is then sieved and fried in a large clay frying pot with or without palm oil. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour.
