Ijebu Garri 5 lb – Igbasan Foods Crispy Gari (Cassava Granules)

Ijebu garri is the white garri from Ijebu in Ogun State, Nigeria: fine, extra-crispy cassava granules with a clean, sour taste that garri lovers look for. Igbasan Foods ijebu garri is dry and crunchy, perfect for soaking with cold water or turning into smooth eba. This is a 5 lb bag.

Two ways to eat it

1. Soaked garri (cold)

1. Put a few spoons of garri in a bowl and add cold water.
2. Let it swell for a minute; pour off extra water if you like it thicker.
3. Add sugar, evaporated milk and roasted groundnuts. Some people add ice cubes or coconut.

Short on time? Try the KIVO 4-in-1 gari soaking mix.

2. Eba (hot)

1. Boil water and pour it into a bowl.
2. Sprinkle in the garri and let it sit for 30 seconds.
3. Stir and fold with a wooden spoon until smooth and firm. Add more garri for a stiffer eba, more hot water for softer.
4. Serve with egusi soup, ogbono, okra or efo riro.

Why Ijebu garri?

• Fine and crispy – the best garri for soaking
• Sour, tangy taste from traditional fermentation
• White garri – no palm oil added (for yellow garri, see Igbasan yellow garri)
• 5 lb bag – plenty for a household

Learn more in What Is Ijebu Garri? or shop every bag in our garri collection.

Pick up in Chicago or ship anywhere in the U.S.

Looking for garri near you? Pick it up at Yado African & Caribbean Market, 1651 E 87th St, Chicago, or order online for fast U.S. shipping.

Frequently asked questions

What is the difference between Ijebu garri and regular garri?

Ijebu garri is finer, crispier and more sour. Other white garri is often coarser and milder.

Is it garri or gari?

Both spellings are used for the same food.

Can I make eba with Ijebu garri?

Yes. It makes a smooth, slightly tangy eba.

How do I store garri?

Keep the bag tightly closed in a cool, dry place so it stays crunchy.