Ijebu Garri is a variety of Garri, a popular staple food in West Africa, specifically originating from the town of Ijebu-Ode in Nigeria . Garri itself is made from cassava, a starchy root vegetable, and is a vital part of the diet in many West African countries .
Ijebu Garri has been quietly gaining a reputation as an exceptional alternative to the more commonly consumed Yellow Garri. Its unique production process, distinct flavor profile, and potential health benefits make it a formidable rival to the traditional yellow variant .
Ijebu Garri is produced by peeling, washing, and fermenting cassava roots before being sun-dried and milled into coarse granules or fine flour-like particles .
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