Types of Garri Explained
Garri comes in several varieties. The type of garri affects its taste, color, texture, sourness, and how people prefer to eat it.
1. White Garri
White garri is made without palm oil. It is one of the most common types and can be used to make eba or soaked garri. It usually has a clean cassava flavor.
2. Yellow Garri
Yellow garri is made with palm oil, which gives it a yellow color and a richer taste. It is popular for making eba because it looks attractive and has a slightly deeper flavor.
3. Ijebu Garri
Ijebu garri is known for its sharp, sour taste and crunchy texture. It is especially popular for soaking with cold water, sugar, milk, groundnuts, and ice.
4. Ghana Garri
Ghana garri is often less sour and may have a finer texture. It is used for both eba and soaking.
5. Fine Garri
Fine garri has smaller granules and forms a smoother eba. Some people prefer it because it is easier to swallow.
6. Coarse Garri
Coarse garri has larger grains and is often preferred for soaking because of its crunch.
Which Garri Is Best?
The best garri depends on how you want to use it. For eba, many people prefer yellow garri or fine white garri. For drinking or soaking, Ijebu garri is a popular choice.
FAQ
Which garri is best for eba? Yellow garri and smooth white garri are commonly used for eba.
Which garri is best for soaking? Ijebu garri is popular for soaking because of its sour taste and crunchy texture.
Where can I buy different types of garri? African grocery stores and Nigerian markets often carry white, yellow, and Ijebu garri.