Yellow Garri 1.5Kg

n West Africa, two types of garri include white and yellow garri. Yellow garri is prepared by adding palm oil just before the fermenting stage of the cassava mash.^[3] Alternatively, it can be made using the yellow-fleshed breed of cassava. White garri on the other hand is fried without palm oil.

Variations of yellow and white garri are common across Nigeria and Cameroon. One variation of white garri is popularly known as garri-Ijebu. This is produced mainly by the Yoruba people of Ijebu in Nigeria.