Description

MP Gari Ijebu is a premium, coarse-grained cassava flour popular in Nigeria, particularly among the Yoruba people. It is made from fermented cassava tubers, which are peeled, grated, dried, and roasted to perfection. Gari Ijebu has a slightly sour taste and a grainy texture, making it a versatile food item enjoyed as a snack, breakfast, or light meal. It can be eaten soaked in cold water, paired with milk, sugar, groundnuts, or coconut, or used as a base for dishes like Eba.

Nutritional Content (Per 100g):
Energy: ~350 kcal

Carbohydrates: 85–90g

Dietary Fiber: 5–8g

Sugars: 1–2g

Protein: 1–2g

Fat: 0.5–1g

Sodium: <5mg

Potassium: ~150mg

Calcium: 20–30mg

Iron: 1–2mg

Note: Values are approximate and may vary slightly based on processing methods.

Usage suggestions:
Soaked Gari (Classic Snack):

Add ½ cup of gari to a bowl.

Pour cold water (or coconut water) until the gari is fully submerged.

Add sugar/honey, milk (optional), and groundnuts/coconut for extra flavor.

Stir and let it sit for 2–3 minutes before eating.

Eba (Swallow):

Boil water (ratio 1:2 gari to water).

Turn off heat, add gari, and stir vigorously to form a smooth dough.

Mold into balls and serve with soups like egusi or okra.

Gari Pudding:

Mix gari with warm milk, sugar, and fruit (e.g., mango or banana).

Refrigerate for 30 minutes for a dessert-like texture.

Allergen Information:
Contains cassava (mandatory).

Vegan/Gluten-Free: Yes (naturally free from animal products and gluten).

Storage: Keep in a cool, dry place in an airtight container to prevent moisture.

Net weight: 4 kg

Country of origin: Nigeria