MMA GOLD IJEBU GARRI (2KG)

Ijebu Garri is produced by the Yoruba people of Nigerian ,dry and sour taste. You can cook or drink garri.

Nigeria is ranked as the largest producer of the root crop in the world

How to eat Ijebu Garri

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.

Garri has many forms when cooked its  eaten by many in Africa and a  staple food in Africa. In addition, it provides a basic diet to many because it is the third largest source of carbohydrates in the tropics, after rice and maize.

Where does the word Garri come from and what does it mean?

The word Garri originates from the Hausa Language in West Africa. It is used to describe any powdery material, especially foodstuff, such as flour grains, e.g., Garin Dawa (guinea corn flour), Garin masara (maize flour), and Garin sukkhari (sugar), and particularly fried tapioca.

ALL ABOUT IJEBU GARI

Cooked garri (eba)

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 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.

In West Africa, garri refers to the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava.