Ijebu Garri

Ijebu Garri is a premium variety of garri made from carefully fermented cassava, traditionally produced in the Ijebu region of southwestern Nigeria. It is distinguished by its fine, dry granules, bright creamy-white to pale yellow color, and its distinctly sharp, tangy taste resulting from a longer fermentation process than regular garri.

Known for its superior quality, Ijebu Garri has a naturally sour profile, making it highly prized by garri connoisseurs. It absorbs water quickly, swells well, and delivers a refreshing bite when soaked with cold water, sugar, groundnuts, or milk. When prepared as Eba, it produces a smooth, firm consistency that pairs exceptionally well with soups such as egusi, efo riro, okra, or ogbono.

Ijebu Garri represents authentic Nigerian craftsmanship, valued for its sharp taste, clean processing, and versatility—ideal for both everyday meals and discerning customers seeking true farm-quality garri.