The Ultimate Staple Debate: Yellow Garri vs. White Garri Let’s settle this age-old debate once and for all, KonnectNG family! When it comes to our beloved garri, everyone has a fierce loyalty, and nobody wants to compromise. On one side, we have the legendary Yellow Garri. Fried with a touch of palm oil, it brings that rich, distinct flavor and beautiful color to the table. For many, it is the ultimate choice for making a solid, heavy eba that pairs perfectly with rich native soups like Afang or Edikang Ikong. It feels premium, traditional, and deeply satisfying. On the other side, we have the classic White Garri. It is the undisputed king of soaking! On a hot afternoon, nothing beats white garri floating in ice-cold water, paired with crunchy fried fish, roasted groundnuts, or heavy blocks of kuli-kuli. It has that sharp, sour slap that slakes your thirst and hits the right spot instantly. Some people even prefer it for eba because they want their swallow neutral. So, where do you stand in this delicious rivalry? Are you Team Yellow for the perfect swallow, or Team White for the ultimate refreshing soak? Drop your comments below and tell us exactly why your choice is superior. Let the food wars be gin!
