Ijebu Garri is one of the varieties of Garri in West Africa. Its produced mainly by the Yoruba people of Ijebu origin in Nigeria. It is the powdery food material flour made from the tuberous roots of the cassava plant, which in the process of its manufacture is changed into dry edible. It has a pleasantly sour taste that is great for soaking – when you add cold water, room temperature water or milk and eaten as a cereal. It contains moderate amounts of vitamin A, vitamin B, thiamin, riboflavin, pantothenic acid, folates and pyridoxine. In addition to that, it also contains minerals like manganese, iron, and zinc. It contains proteins and some essential vitamins. It is gluten free.
Cassava flour is made by grating and drying the fibrous cassava root. It’s a great substitute for wheat and other flours. You can use it in any recipe that calls for wheat flour, making baking and cooking gluten-free meals easy.
Cassava flour is very rich in carbohydrates. A cup of cassava flour (285 grams) has about 110 grams of carbohydrates, 5 grams of fiber, and 4.5 grams of sugar. It’s also rich in vitamin C, with one cup containing close to the recommended daily value.
Our cassava flour is carefully processed to perfection without any synthetic chemicals to produce the finest texture ever.