Description

Ijebu Garri is a type of garri (cassava flakes) that originates from the Ijebu people of Nigeria. It is known for its fine texture and slightly sour taste, resulting from its unique fermentation process. The fermentation process involved in making Ijebu garri may offer additional benefits. Fermented foods can promote gut health by introducing beneficial bacteria (probiotics) that support digestion and nutrient absorption.

It is a good source of carbohydrates, which provide the body with the energy needed for daily activities. It is an excellent quick source of fuel, especially for individuals who need a boost of energy.

Like other forms of garri, Ijebu garri contains dietary fiber, which aids in digestion. Fiber helps promote regular bowel movements, prevents constipation, and supports gut health. It is naturally gluten-free, making it a good choice for people with gluten intolerance or celiac disease. It is typically low in fat, making it a healthy option for people looking to reduce fat intake. It provides a filling, satisfying meal without excess fat, making it suitable for weight management when consumed in moderation. Ijebu garri contains resistant starch, which can help control blood sugar levels.

Resistant starch is a type of fiber that resists digestion, leading to slower absorption of carbohydrates and a more gradual rise in blood sugarSoaked Ijebu garri, a popular snack in Nigeria, is hydrating, especially when consumed with cold water. Staying hydrated is essential for maintaining good overall health, regulating body temperature, and supporting organ function.

Ijebu garri is highly versatile and can be enjoyed in several ways—either soaked with water and sweeteners for a light meal or prepared as a swallow (eba) with traditional soups. This versatility makes it a staple food in Nigerian households.

How to Prepare Ijebu Garri as Swallow

Once the water reaches a rolling boil, remove the pot from the heat. Gradually sprinkle the yellow garri into the hot water while stirring continuously with a wooden spatula or spoon. If the mixture is too thick, add a little more hot water and stir to the desired consistency. Once the Ijebu garri has the desired texture, mold it into a ball shape and serve with your favorite Nigerian soups such as egusi, ogbono, okra, or vegetable soup.