Ijebu garri is a popular staple food in West Africa, especially in Nigeria. It is made from cassava, a starchy root vegetable, that is peeled, grated, fermented, and fried. Ijebu garri is preferred for soaking in water or milk because it has a sour and sharp taste. It is usually fermented for a longer period than other types of garri, which reduces the starch content and increases the acidity. Ijebu garri is named after the Ijebu people of the yoruba origin from the southwest region of Nigeria. Some health benefits of ijebu garri are that, it aids digestion, boots immune system and promotes eye health, however it should be consumed in moderation, as too much of it can cause stomach cramps, bloating or eye issues.