Garri Ijebu is made by the people of ijebu in Ogun State. It has been in existence since the inception of my our fore fathers. It was taken from place to place to serve both the adults and the young ones. It was taken as food and also sold to get money. Fantastic right?
Garri Ijebu has been a saving grace and have been serving all judiciously.
On the preparation of Garri Ijebu, cassava tubers are taken from the farm, peeled, cut into pieces, washed and crushed to produce a mash. The mash is placed in a porous bag and left for some days maximum of 7 days for fermentation. It is then placed in an adjustable press machine to remove excess starchy water.
After drying of the mash, it is sieved and fried in a large clay frying pot until the moisture in it is gone and is very dry. Garri Ijebu is then bagged and sold at the market.
Garri Ijebu has many uses, it can be taken as a snack by adding cold water, sugar, milk, groundnut to make it yummy. I always look forward to taking Garri Ijebu.
It can also be made into Eba to be taken with Ewedu Soup, Efo Riro, Ikokore, beans and so on.
Garri Ijebu also have health advantages compared to the other types of Garri.
It prevents the occurrence of intestinal issues, eye defect due to the little or no cyanide content in it's processing in which the other types of Garri lacked.
Garri Ijebu is one of my favorite especially when soaked in water with all the different assortment put in the soaked Garri. It always leaves me craving for more. I know you are craving it right now, so get Garri Ijebu and enjoy the euphoria given when tasted!!