Amazing Reason Nigerians Prefer Garri Ijebu
The Garri (Cassava flakes) made by the Ijebu tribe in Nigeria is one of the favourites for most people. The secret of Garri Ijebu is linked to a particular factor.
Garri Ijabu Iin a bowl. Google image
The Ijebu tribe, majorly, resides in Ogun state, South West of Nigeria.
You can also read this: 13 Things you must know before you marry an Ijebu girl
Garri Ijebu, as it is popularly known, has a totally different kind of taste that makes it unique when a person soaks it in water with various other varieties like fried fish, fried meat, Groundnut, Coconut, Kuli Kuli, Cashew nut and so on.
The secret of Garri Ijebu that makes it different from every other Garri made at other places in Nigeria is its spectacular sour taste.
Garri Ijebu has this sour taste because of the fermentation process it goes through. The cassava is soaked and left to ferment for about three to four days before it is ground and then fried to get the flakes out.
Garri Ijebu is the favourite for most Nigerians as it satisfies hunger and it is enjoyable even without adding sugar or any other sweetener when drinking it.
You can also read this: 12 Creative ways to drink Garri (Cassava flakes)
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