Garri Ijebu, known for its distinct sour taste, is a versatile staple enjoyed in many Nigerian households. When used to make eba, its fine texture forms a smooth, elastic dough that pairs beautifully with rich soups like egusi, okra, or efo riro. For drinking, Garri Ijebu is often soaked in cold water, sweetened with sugar, and enjoyed with milk, groundnuts, or kuli-kuli for a refreshing snack, especially on hot days. Its slightly fermented tang makes it uniquely tasty, whether prepared for a meal or as a quick, hydrating treat.