Angel_777: bhahahahahahaha

Ravenwolf: I am a bit of a Garri connoisseur, i grew up in Emene, a suburb of Enugu, we owned a farm and made most of our food including garri, although i do not intend to deflate the ego of all the Ijebu people here.... But the bitter truth is 'Ijebu garri is not an exclusive preserve of the Ijebu's' i remember those days whenever we made our garri, a large chunk of it would be marked out for eba and a smaller portion for snacking(as in soaking tinz after school) the one for eba after it has been ground into a fine paste at the mill would be taken to the press immediately and all the Juices taken out almost immediately by turning the steel press to the highest dial... After about twelve hours we would then go back to the mill and collect the caked bags of unfried garri, the hearth would then be superheated , and the cakes of garri sieved to remove particles and inedible cassava twigs, we would then fry the garri occasionally turning it, and adding some palm oil to it, which is what gives it its yellow lustre. Note that its the occasional stirring that allows it to lump, when the garri is dry you take it out of the frypot and air cool it before storing it in sacks.

Now for the Ijebu garri which we too out earlier, beginning at the mill, we let it rest on the ground for about two hours after it has been ground into a fine paste, this is to allow the juices penetrate the grains, thereafter its taken to the press where the pressure would be adjusted every two hours or so till the next day, this allows the garri paste to ferment... This is the most important thing for it gives the garri that wonderful tangy and bittersweet taste, and a certain milky taste.... How i love milk garri!!!! When frying it we adjust the heat very often for high heat would just spoil our efforts, we also stir like crazed people so the garri would be superfine.

I love those bygone days!!!!

Guitarlife: Garri ijebu ko, garri Ifo ni. Abeg give me garri Ibadan joor.

Princessaleeza:
garri Ibadan is not dry & is not sweet either,It has sand. Am not Ijebu but garri Ijebu is sweetest,but i dont like it 4 eba cos it ll slap mouth. I prefer Igbo garri 4 eba,but is not sweet 4 drinking joor.

Odinaka00: Chai! Mod thank you so much, I jux quickly prepared this now

sauceEEP: ehhhhhhhhhhhhhhhh!!!! Yellow garri till i disapear for dis earth.

Ravenwolf: I am a bit of a Garri connoisseur, i grew up in Emene, a suburb of Enugu, we owned a farm and made most of our food including garri, although i do not intend to deflate the ego of all the Ijebu people here.... But the bitter truth is 'Ijebu garri is not an exclusive preserve of the Ijebu's' i remember those days whenever we made our garri, a large chunk of it would be marked out for eba and a smaller portion for snacking(as in soaking tinz after school) the one for eba after it has been ground into a fine paste at the mill would be taken to the press immediately and all the Juices taken out almost immediately by turning the steel press to the highest dial... After about twelve hours we would then go back to the mill and collect the caked bags of unfried garri, the hearth would then be superheated , and the cakes of garri sieved to remove particles and inedible cassava twigs, we would then fry the garri occasionally turning it, and adding some palm oil to it, which is what gives it its yellow lustre. Note that its the occasional stirring that allows it to lump, when the garri is dry you take it out of the frypot and air cool it before storing it in sacks.

Now for the Ijebu garri which we too out earlier, beginning at the mill, we let it rest on the ground for about two hours after it has been ground into a fine paste, this is to allow the juices penetrate the grains, thereafter its taken to the press where the pressure would be adjusted every two hours or so till the next day, this allows the garri paste to ferment... This is the most important thing for it gives the garri that wonderful tangy and bittersweet taste, and a certain milky taste.... How i love milk garri!!!! When frying it we adjust the heat very often for high heat would just spoil our efforts, we also stir like crazed people so the garri would be superfine.

I love those bygone days!!!!

Thok: .. Wow finally a G4 thread..

k2039: ijebu all the way.

Garri ye ma n kan gan.
Agaga ti ba mu garri yen pelu eja kika.

bongila: I'm quite partial to Ijebu garri soaked with all the necessary things(milk,sugar,peanuts etc)however,for the purpose of making eba,I'll go with yellow garri.

Highbros: Do people still soak garri? Its been long o.

Princessaleeza:
garri Ibadan is not dry & is not sweet either,It has sand. Am not Ijebu but garri Ijebu is sweetest,but i dont like it 4 eba cos it ll slap mouth. I prefer Igbo garri 4 eba,but is not sweet 4 drinking joor.

RKVINTLTD: I am an Ijebu Man but I face fact in all I do.

I believe Gari is Gari what ever the colour. Both Yellow and Ijebu Gari are Carbohydrate.

Taste of individual in terms of satisfaction differs due to diversity in Culture, belief, Norms, ethnicity.

Gari Ijebu is good for Eba with Egusi Soup.
Gari Igbo is good for Eba with Egusi soup.
Gari Ijebu is good for Drinking with cold water without sugar and with dried fish.
Gari Igbo is good for Drinking with Sugar without anything.
Gari Ijebu Eba can stay long for at least 2 days. You can eat Evening & next morning.
Gari Igbo Eba Can only stay for 1 day, you can not eat it seconday.

Therefore I believe Gari Ijebu is more economical, compared to Gari Igbo.

I prefer Gari Ijebu to Gari Igbo.

You can dring Gari Ijebu without Sugar, Fish, Meat or anything.
You can not drink Gari Igbo without Sugar for instance.

Gari Ijebu by my analysis is the best Gari.

Keep on drinking Gari Ijebu for Life.

nikkyshyne: [size=16pt]I be ijebu babe. Ijebu garri all the way!![/size]