White Garri Fermented, grated and dry-fried cassava, without the palm oil. Paler, sharper and more sour than yellow garri, and for a great many households the only garri worth drinking. The two ways Drinking garri. Cold water, sugar, groundnuts, and milk or coconut if you have it. White is the one most people prefer for this because the sourness comes through. Eba. Turned into hot water until smooth and firm, served with egusi, ogbono, okra or any soup. Making eba properly Boil water and take it off the heat. Sprinkle the garri in gradually. Do not tip it in all at once. Let it stand a minute to absorb before you touch it. Turn firmly with a wooden spoon until smooth. Hot water if stiff, more garri if loose. White or yellow White is plainer, more sour and preferred for soaking. Yellow is fried in palm oil, richer and slightly sweet. Ijebu garri is the sourest of all and is what purists drink. Most people grew up on one and quietly think the other is wrong. Product details Also known as: garri, gari, eba, cassava flakes Sizes: 2lb, 4lb, 8lb, 20lb Ingredients: 100% fermented cassava Storage: Airtight at room temperature. Keeps for months. Moisture is the only enemy. Shipped from Nexxtmart to anywhere in the United States.
