What is the English Name for Ijebu Garri? Cassava Flakes Explained

December 30, 2025 •

4 min read

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'.

Quick Summary

Ijebu garri is a popular West African food produced from fermented and roasted cassava tubers. Known in English as cassava flakes, it features a characteristic sour flavor and fine, crispy granules due to its unique, longer fermentation period.

Key Points

English Name: The general English term for garri, including the Ijebu variety, is cassava flakes.
Unique Flavor: Ijebu garri is prized for its distinctively sharp and sour taste, resulting from a longer fermentation process.
Processing Difference: Unlike standard white garri, Ijebu garri is fermented for up to seven days, intensifying its sourness and making the granules finer.
Versatile Uses: It can be consumed as a refreshing, soaked cereal (garri soakings) or cooked into a dough (eba) to be eaten with soup.
Nutritional Benefits: Garri is rich in fiber and carbohydrates, providing energy and aiding digestion, and is naturally gluten-free.
Distinct Texture: The granules of Ijebu garri are notably finer and crisper than other types of garri.

Understanding Ijebu Garri

Ijebu garri is a staple food derived from cassava, deeply rooted in the culinary culture of the Yoruba people, specifically the Ijebu region in southwestern Nigeria. While the term garri is understood across West Africa, the Ijebu variety is a special and highly sought-after product. The distinguishing feature is its unique, tangy flavor, which is a result of a much longer fermentation process compared to other types. This prolonged fermentation also contributes to its finer texture and crispier granules. The resulting cassava flakes are versatile, used for a refreshing drink when soaked in water or prepared into a smooth dough, known as eba, to be eaten with soups.

The English Name: Cassava Flakes

While the name 'Ijebu garri' is so specific and well-known that it often needs no translation, the general English term for garri is cassava flakes. This name accurately describes the final, granular state of the processed cassava. The process transforms the starchy cassava root into lightweight, flaky granules that can be stored for long periods, making it an affordable and long-lasting food source for millions.

The Art of Ijebu Garri Processing

The preparation of garri is a traditional art that involves several meticulous steps. The process is key to developing Ijebu garri's signature flavor and texture:

Harvesting and Peeling: Cassava tubers are harvested, peeled, and washed to remove the outer skin.
Grating: The peeled tubers are grated into a fine mash.
Fermentation and Pressing: The mash is then packed into a porous bag and left to ferment. This is the critical step for Ijebu garri, where the fermentation period is extended to up to seven days, compared to the 2-3 days for regular white garri. This longer fermentation creates the distinct sourness and helps to break down the starch content. The bag is pressed to remove excess water and harmful cyanide content.
Sieving: The fermented and dewatered mash is sieved to remove lumps and coarse fibers, resulting in a fine, consistent texture.
Frying (Roasting): The sieved granules are then roasted in a large, heated pan until they are dry, crispy, and fine. This process gives garri its final flaky form and long shelf life.

Comparison of Garri Types

Garri comes in several varieties, each with a unique taste, texture, and origin. Here is a comparison highlighting the differences between three major types:


Feature	Ijebu Garri	Yellow Garri	Ghana Garri
Fermentation Period	Longest (approx. 7 days).	Shorter (2-3 days) or sometimes none, with palm oil added.	Shorter, but dried in the sun after pressing.
Taste	Distinctly sharp and sour.	Less sour or mildly sweet.	Typically mild and sweet.
Texture	Fine and crispy granules.	Coarser and more starchy.	Also crispy due to sun-drying.
Color	White or off-white.	Yellow, from the addition of red palm oil.	White.
Primary Use	Ideal for soaking in water as a refreshing drink (e.g., with sugar, milk, and peanuts).	More viscous and often preferred for making eba.	Suitable for eba due to its starch content.

The Health Benefits of Cassava Flakes

Despite its simple preparation, garri offers several health benefits:

High Fiber Content: Garri is a natural source of fiber, which aids in digestion and can help prevent issues like constipation.
Supports Gut Health: It contains resistant starch that nourishes good bacteria in the gut, promoting overall gut health.
Energy Provider: As a carbohydrate-rich food, it provides a substantial and quick source of energy.
Rich in Nutrients: Depending on the processing, it can contain vitamins and minerals, including vitamin A and folate. Some producers also fortify their garri with additional nutrients.
Gluten-Free: As a cassava product, it is naturally gluten-free, making it a viable option for those with gluten sensitivities.

How to Prepare and Consume Ijebu Garri

Garri's versatility means it can be enjoyed in different ways. The two most common methods are:

Soaking (as a Cereal): Known as 'garri soakings,' this involves adding cold water, sugar (or honey), and often milk, groundnuts, or coconut to the cassava flakes. The crisp, sour granules swell slightly, creating a refreshing, filling meal or snack.
Making Eba (as a Dough): Hot water is mixed with the garri and stirred vigorously to create a smooth, stiff dough. This is served as an accompaniment to various West African soups and stews.

Conclusion

In summary, the English name for Ijebu garri is cassava flakes. However, its specific name is used widely due to its unique qualities. The longer fermentation process gives it a distinct sharp and sour flavor with fine, crispy granules that set it apart from other types. Whether enjoyed as a refreshing snack or as a staple dough with soup, Ijebu garri remains a beloved and nutritious food for many across West Africa and beyond. Its affordability, long shelf life, and versatility make it an enduring and important part of the region's culinary landscape.

Learn more about the fascinating process of garri production at the Cassava Value Chain.

Frequently Asked Questions

Yes, Ijebu garri is different because it undergoes a longer fermentation period (around seven days) compared to other types. This gives it a distinctly sharper, more sour taste and finer, crispier granules.

The general English name for garri, which is a staple food in West Africa, is cassava flakes.

Garri is a good source of fiber, which helps with digestion. It is also high in carbohydrates, providing a significant energy boost. Some types are fortified with vitamins, and it contains resistant starch beneficial for gut health.

Ijebu garri can be eaten in two main ways: soaked in cold water as a refreshing drink, often with sugar and groundnuts, or prepared with hot water to form a stiff dough called eba, which is eaten with soups.

Ijebu garri is sour due to its longer fermentation process. The mash is fermented for up to seven days, which produces a sharper, more acidic flavor than other varieties.

No, garri is not the same as cassava flour, although both are made from cassava. Garri is fermented and roasted into flakes, while cassava flour is typically the unfermented root, dried and ground into a powder.

Yellow garri is made by adding palm oil during the frying stage, giving it its color and a less sour taste. Ijebu garri does not have palm oil added and is white, with a much more pronounced sour flavor.