Garri is a major staple food in West Africa and eaten in a variety of ways. Garri can be eaten without further cooking, as a snack, by placing it in a bowl and adding cold water; Ijebu-garri is made to have finer grains, and a pleasantly sour taste, making it very suitable to be eaten in this way. It can also be made into fufu for a heavier mea...
Yellow Garri is considered to be the cassava cereal of choice to the people of Eastern Nigeria. Preferred choice of preparation is as Garri fufu (Eba) which goes well with any soup of choice. Yellow Garri gets its color and distinct flavor from the palm oil used during the processing of Yellow Garri.