Gari is one of those flexible food stars across West Africa. There are 3 types of gari: Regular / white gari has an even level of coarseness, is not too sour, and is great when eaten raw with plantain & beans or eba. When white/regular Gari is fried with palm oil and spices, it is called yellow. Ijebu Gari is another type of gari which has been perfected by the Ijebu Yoruba ethnic group.
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