Ijebu Garri is a Nigerian staple that can be soak like a cereal and paired with groundnut (peanuts), cashew nuts, fried fish, coconut, etc. Fermented for a long period of time, it becomes sour, and it is why we refer to this type of garri as ”garri Ijebu” named after a town in the southwestern part of Nigeria. It can also be made as dough for soups and vegetable stews.
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