Tropical Sun Ijebu Gari 1.5kg

Ijebu gari is the fine, sharp-tasting style of cassava gari named after the Ijebu area of south-west Nigeria. The cassava is grated, fermented for longer than ordinary white gari, then pressed and toasted, which gives it a crisp, sour bite that many West African households will not swap for anything milder. Tropical Sun pack it in a 1.5kg bag for eba, soaked gari and snacking.

How to use it

For eba, bring water to a rolling boil in a pan, pour the gari in a little at a time and stir hard with a wooden spoon until it forms a smooth, stiff dough with no dry pockets. Cover for a minute, turn it once more and serve with egusi, okra or ogbono soup. For soaked gari, add cold water to a bowl of gari with sugar, a pinch of salt and a handful of roasted groundnuts, and leave for a minute or two to swell. Milk or evaporated milk makes it richer.

Good to know

• Fermented cassava gari, Ijebu style
• Sour and fine grained, good for soaking
• Packed for Specialist Foods, London
• 1.5kg bag

Prefer a plain flour for fufu? See Heera Cassava Flour 1kg, or browse all our fufu and gari.