Ijebu Garri - Very fine type of Cassava flakes with sour taste

Garri is one of the cheapest staple food consumed across West Africa; it is popular in Nigeria, Ghana, the Republic of Benin and Togo. It is also known as “gari” and is one of the most accessible foods to the masses in these regions.

Over the years, regardless of the unbearable hike in its price, everyone’s kitchen cupboard never gets robbed of this golden flour.

To make garri flour, cassava tubers are peeled, washed and grated to produce a mash. The mash can be mixed with palm oil and placed in a porous bag, which is then either placed manually under a large stone for days or in an adjustable press machine for 1-3 hours to remove excess water. Once dried, it is then sieved and fried (to remove any left residual water) in a large clay frying pot with or without palm oil. The resulting dry granular garri can be either stored for longer periods or made available for its edible usage.