30/07/2026
Do you know how gari was produced?
Let's explore the journey : From a Cassava Farm to Your Dining Table
Have you ever looked at a bowl of gari or a plate of eba and wondered, “What did it take to get here?”
Let me tell you a story.
Imagine a cassava farmer walking into the farm at sunrise. The cassava has spent 10 to 15 months growing beneath the soil, quietly storing starch and nutrients. To many people, harvesting is the end of the journey.
But for premium gari, that is where the real work begins.
Cassava is unlike many other crops. Once harvested, it begins to lose quality quickly. If left for too long, the roots start to deteriorate, affecting the final taste, texture, and appearance of the gari.
That is why we don't waste time, within 24 hours of harvesting, we begin processing.
The fresh cassava roots are peeled to remove the thick brown skin. They are washed thoroughly to remove soil and impurities before being grated into a smooth, moist mash.
At this stage, something interesting happens.
Fresh cassava naturally contains compounds called cyanogenic glycosides. These are naturally occurring substances found in cassava. Traditional gari making methods are carefully designed to reduce them to safe levels. This is one of the reasons proper processing is so important.
The grated cassava is packed into clean bags and pressed to remove excess liquid.
As it rests, nature begins to work.
Tiny, beneficial microorganisms naturally present in the cassava start a process called fermentation. During this stage, sugars are broken down, acidity develops, and the familiar aroma and flavour of gari begin to form.
This is why authentic Ijebu Gari has that refreshing, slightly tangy taste that so many people love.
Fermentation is not something you rush.
Too short, and the flavour is not fully developed.
Too long, and the taste may become too sharp.
Once fermentation is complete, the cassava is broken into fine granules and carefully sieved to create an even texture.
Then comes the stage many people recognise, the roasting.
Roasting is more than simply heating the cassava.
It requires constant stirring over controlled heat either when using hand frying or the industrial, mechanised machine or automatic gari frying machine to dry the granules evenly without burning them . This is what gives quality gari its crisp texture, pleasant aroma, and long shelf life.
For our Yellow Gari, carefully measured palm oil is added during roasting. This gives it its rich golden colour, a smooth flavour, and the soft, stretchy eba that many families enjoy.
Finally, the gari is cooled properly before being hygienically packaged to preserve its freshness and protect it from moisture.
Every handful of gari tells this story.
We supply premium Yellow Gari and authentic Ijebu Gari in wholesale quantities to Nigerians in the diaspora, so no matter where you are in the world, you can enjoy the true taste of home.
Send us a dm today
