White Garri
$25.88 – $255.99
$21.57 – $213.32
White Gari a variant of Gari, a popular in Nigeria food made from cassava root. It is characterized by its light, creamy color and fine granular texture. White Gari is obtained by peeling, grating, fermenting, and then roasting cassava, resulting in a versatile product that can be enjoyed as a staple food or used as an ingredient in various dishes. It is often consumed by soaking it in water or adding it to hot water to make a dough-like consistency- Eba/Gari, which can be eaten as a main dish or as a side accompaniment.
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Description
Description
White Gari a variant of Gari, a popular in Nigeria food made from cassava root. It is characterized by its light, creamy color and fine granular texture. White Gari is obtained by peeling, grating, fermenting, and then roasting cassava, resulting in a versatile product that can be enjoyed as a staple food or used as an ingredient in various dishes. It is often consumed by soaking it in water or adding it to hot water to make a dough-like consistency- Eba/Gari, which can be eaten as a main dish or as a side accompaniment.
Additional information
Additional information
| Weight | 0.5 kg |
|---|---|
| Weight | 5Kg (11.025lbs), 10Kg (22.05lbs), 25Kg (55.125lbs), 50Kg (110.25lbs) |
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| Settings | White Garri remove | Red Guinea Corn remove | Brown Groundnuts remove | Ijebu Garri remove | Local Parboiled Rice remove | Native Beans remove | ||||||||||||||||||||||||
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| Name | White Garri remove | Red Guinea Corn remove | Brown Groundnuts remove | Ijebu Garri remove | Local Parboiled Rice remove | Native Beans remove | ||||||||||||||||||||||||
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| Price | $21.57 – $213.32 | $20.95 – $207.09 | $24.87 – $246.30 | $20.60 – $203.60 | $23.22 – $229.75 | $23.01 – $227.72 | ||||||||||||||||||||||||
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| Description | White Gari a variant of Gari, a popular in Nigeria food made from cassava root. It is characterized by its light, creamy color and fine granular texture. White Gari is obtained by peeling, grating, fermenting, and then roasting cassava, resulting in a versatile product that can be enjoyed as a staple food or used as an ingredient in various dishes. It is often consumed by soaking it in water or adding it to hot water to make a dough-like consistency- Eba/Gari, which can be eaten as a main dish or as a side accompaniment. | Red guinea corn, also known as red sorghum, is a cereal grain. Red guinea corn is used in a variety of culinary applications, including porridges, bread, and traditional alcoholic beverages like "pito" or "burukutu." It is known for its nutritional value, being a good source of fiber, antioxidants, and minerals, and it plays a significant role in the diets and cultural traditions of many African communities. | Groundnut, commonly known as peanut, our groundnut is fresh from the farm. Its a popular snack and ingredient in various culinary preparations, prized for its rich, nutty flavor and high nutritional value, including being a good source of protein, healthy fats, vitamins, and minerals. | Ijebu Gari is a type of cassava-based food product originating from the Ijebu region of Nigeria. It is made from grated and fermented cassava that is then sieved, dried, and roasted to produce coarse granules. Ijebu Gari is known for its distinctive sour taste, which is a result of the fermentation process, and it is commonly consumed as a snack or used as an ingredient in various Nigerian dishes, such as Eba, a staple fufu-like meal. | Native Rice is various indigenous rice varieties cultivated in different regions of Nigeria. Nigeria's local rice is known for its distinct flavor, texture, and cultural significance, as it is considered a staple food in many Nigerian households and is commonly used in traditional dishes. | Local beans are a variety of indigenous bean species, each with its own unique characteristics and culinary uses. Nigeria local beans are an essential part of Nigerian cuisine, used in a variety of dishes such as soups, stews, porridges, and bean-based snacks like akara and moi moi. | ||||||||||||||||||||||||
| Content | White Gari a variant of Gari, a popular in Nigeria food made from cassava root. It is characterized by its light, creamy color and fine granular texture. White Gari is obtained by peeling, grating, fermenting, and then roasting cassava, resulting in a versatile product that can be enjoyed as a staple food or used as an ingredient in various dishes. It is often consumed by soaking it in water or adding it to hot water to make a dough-like consistency- Eba/Gari, which can be eaten as a main dish or as a side accompaniment. | Red guinea corn, also known as red sorghum, is a cereal grain. Red guinea corn is used in a variety of culinary applications, including porridges, bread, and traditional alcoholic beverages like "pito" or "burukutu." It is known for its nutritional value, being a good source of fiber, antioxidants, and minerals, and it plays a significant role in the diets and cultural traditions of many African communities. | Groundnut, commonly known as peanut, our groundnut is fresh from the farm. Its a popular snack and ingredient in various culinary preparations, prized for its rich, nutty flavor and high nutritional value, including being a good source of protein, healthy fats, vitamins, and minerals. | Ijebu Gari is a type of cassava-based food product originating from the Ijebu region of Nigeria. It is made from grated and fermented cassava that is then sieved, dried, and roasted to produce coarse granules. Ijebu Gari is known for its distinctive sour taste, which is a result of the fermentation process, and it is commonly consumed as a snack or used as an ingredient in various Nigerian dishes, such as Eba, a staple fufu-like meal. | Native Rice is various indigenous rice varieties cultivated in different regions of Nigeria. Nigeria's local rice is known for its distinct flavor, texture, and cultural significance, as it is considered a staple food in many Nigerian households and is commonly used in traditional dishes. | Local beans are a variety of indigenous bean species, each with its own unique characteristics and culinary uses. Nigeria local beans are an essential part of Nigerian cuisine, used in a variety of dishes such as soups, stews, porridges, and bean-based snacks like akara and moi moi. | ||||||||||||||||||||||||
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