Cassava is grated, fermented, pressed and fried in red palm oil, which is where the yellow comes from. The grain is fine and even, so it swells smoothly into eba without lumps.
What you get:
- Fried in red palm oil – naturally golden, no colouring
- Fine, even grain that turns smoothly into eba
- Equally good soaked cold with milk, groundnuts and sugar
- Properly dried, so it stays crisp
Keep it sealed and dry. Garri that draws moisture goes soft and sour.