To make granny 'c' garri, carefully selected wholesome cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash is placed in a porous bag and weights are placed on the bag for one to two days or more to press excess water and starch out. It is then sieved and fried in an extra-large clay frying pot with or without palm oil. The resulting dry granular Garri can be stored for long periods.
In Nigeria, there are three types of garri; white, yellow and ijebu. The yellow Garri is prepared by frying with palm oil to give it a yellow color; while white Garri is fried without palm oil. The third variation is popularly known as ijebu garri and is fermented for a slightly longer period. This variety is produced mainly by Yoruba of Ijebu origin in Nigeria.
Our Garri