Ijebu Garri (Fermented Cassava Granules)

Ijebu Garri is the sharp, tangy staple that Nigerians in the diaspora reach for when they need a taste of home.

What it is: Garri is made from fermented, dried and toasted cassava granules. The "Ijebu" style, named after the Ijebu people of Ogun State, is prized for its extra-fine texture and distinctly sour, tangy flavour compared to milder yellow garri varieties.

Why customers love it: Fans love its sharp, tangy taste and light, crisp texture, whether soaked cold with sugar, milk and groundnuts or swallowed hot alongside a favourite soup.

How to use it: Soak in cold water with sugar, milk, roasted groundnuts and ice for a refreshing snack ("garri soaking"), or mix with hot water to make eba, a soft swallow enjoyed with any Nigerian soup.

A taste of home: Garri is one of Nigeria's most iconic staple foods, eaten in nearly every region and social class, from student hostels to family dinner tables, and Ijebu garri in particular holds a special place for its unmistakable tang.

Storage: Store in a cool, dry, airtight container away from moisture to keep it crisp and prevent spoilage.