Category: Cassava products

Over 350 million people in West and Central Africa consume garri, a fermented cassava product, as a daily staple, yet many outside the region are unaware of its English name. While no single, official English term exists, it is most accurately and commonly referred to as **cassava granules** or **cassava flakes**. This versatile food is a cornerstone of West African cuisine, offering a unique texture and flavor derived from a traditional processing method.

Compared to other varieties, Ijebu garri is famously known for its distinct sour taste and extra-crispy, dry texture, resulting from a longer fermentation process. This unique processing method creates the sharp, tangy flavor that sets Ijebu garri apart from milder, shorter-fermented garri types.

Ijebu garri is famously known for its distinct, sharp sour taste, which comes from being fermented significantly longer than other types. While the name 'Ijebu garri' is widely recognized, its English name is simply 'cassava flakes'.