Sour and fermented Gari. Imported from Nigeria
- A variation of white gari , popularly known as Ijebu-gari.
- This variation is produced mainly by Yorubas of Ijebu origin, in Nigeria. Net weight is 3lb (48oz).
- Gari can be eaten with soups, stews and shito
- Gari can also be soaked with water to form a mixture. Sugar and milk can be added to the mixture
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