A true West African staple - food for all times and seasons. Garri is processed from Cassava and is typically used to make a sort of porridge when mixed with cold water and a solid puree to be accompanied with vegetable soups, when mixed in hot water. Our Garri is of the finest quality native to Ijebu in Ogun state, the home city of legendary musician & activist Fela Anikulapo-Kuti.
Our recommended recipe and cooking instructions
1. Naija Vegan's Eba: Eba is a solid puree made from mixing garri with hot water and eaten with tomato sauce/Egusi soup/Ogbono soup. 2. Garri instant porridge: Serve with cold water, some sugar and nuts: groundnuts, cashew nuts, hazelnuts etc. Or serve with cold dairy or non-dairy milk.