Ijebu Garri

Ijebu garri na di connoisseur choice — fermented cassava product with distinct sour taste wey white garri no get. Dem name am after Ijebu people of Ogun State wey develop di fermentation technique. E cost small more (₦1,350 vs ₦1,256 for white per paint bucket), but people wey sabi garri consider am different product entirely. Ijebu garri better for soaking because di sour taste dey match sugar and groundnut. For eba, many household prefer di milder white garri.

Ijebu garri na the prized, sour variety — finer, more fermented and tangier than plain white garri, and dem name am for the Ijebu area of Ogun State where the style start. Im distinct sourness make am the connoisseur choice for soaking (drinking garri), wey you chop cold with groundnut, and many go pay premium for good Ijebu over ordinary garri for exactly that experience.

E usually cost small more than plain white garri because of the longer fermentation and im reputation, but the same rule apply: keep am airtight and bone-dry and e go last for months. For eba e dey give small sharper, more characterful swallow; for soaking e dey im own class. If na only bland garri you don ever chop, good Ijebu na the version wey go explain why people dey loyal to am.