Premium Ijebu Garri — 2kg

Ijebu Garri is widely regarded as the finest variety of garri in Nigeria — finer in texture, crispier, and with a distinctive slightly sour taste that makes it uniquely satisfying. Sourced directly from Ijebu-Ode, Ogun State, and processed the traditional way with no additives. Perfect for soaking with cold water, eating with beans, or making eba (fufu).

Health Benefits of Garri:

·Rich in carbohydrates for sustained energy

·Good source of dietary fibre which aids digestion

·Contains vitamin C from the fermentation process

·Gluten-free and suitable for those with wheat sensitivity

·Low in fat and cholesterol

·Contains calcium and iron

Ways to Enjoy Garri:

·Soaked Garri (Garri Soakings): Pour garri into cold water, add sugar, milk, groundnuts, or cashews — a refreshing Nigerian classic

·With Cooked Beans: The ultimate Nigerian comfort food — see our Nigerian Beans recipe below

·With Banana: Soak garri and eat alongside ripe bananas — sweet and satisfying

·With Coconut: Add fresh coconut pieces to soaked garri for a tropical twist

·Eba (Fufu): Pour garri into boiling water and stir vigorously until firm — serve with any Nigerian soup

·With Groundnuts or Cashews: Classic combination, eaten dry or soaked

·With Kilichi: Pair soaked garri with dried spiced beef (kilichi) for a protein-rich snack

How to Make Nigerian Beans (to eat with Garri):

1. Wash and sort 2 cups of black-eyed beans or honey beans

2. Soak in cold water for 30 minutes, then drain

3. In a pot, add beans with enough water to cover by 3 inches. Boil on high heat for 10 minutes

4. Drain and rinse (this removes the gas-causing compounds)

5. Add fresh water, bring to boil, then reduce to medium heat

6. In a separate pan, fry 1 diced onion in palm oil until golden

7. Add 2 blended scotch bonnet peppers and 2 tomatoes — fry for 5 minutes

8. Add seasoning cubes, salt, and crayfish to taste

9. Pour the fried stew into the beans, stir well

10. Cook on low heat for 20–30 minutes until beans are soft and stew is absorbed

11. Serve hot alongside soaked Ijebu Garri — the perfect combination