Yellow Garri is a popular West African culinary staple that holds cultural significance and is cherished for its unique flavor and versatility. Derived from cassava, Yellow Garri undergoes a meticulous production process, starting with the peeling, washing, and grinding of fresh cassava roots. What sets Yellow Garri apart is the addition of palm oil during the fermentation and drying stages, imparting a distinct golden hue to the final product. The result is a vibrant and visually appealing grainy texture with a slightly tangy taste. Widely consumed in various forms, Yellow Garri can be enjoyed as a main dish when soaked in water and paired with a variety of accompaniments, or it can be incorporated into diverse recipes such as snacks, porridges, or even used as a flour substitute in cooking. Beyond its culinary applications, Yellow Garri holds cultural significance, often featured in traditional ceremonies and celebrations across the region, making it not just a food item but an integral part of West African identity and cuisine.

Nu'eden Poundo yam is hygienically processed and packaged from the finest raw materials from the farm into a premium quality products.

It's Organic

Premium Quality

Smooth

Tasty

Amazing texture

Nu'eden Garri ijebu is hygienically processed and packaged from the finest Cassava from the farm. Nu'eden garri is processed and Packaged by Jardin de Nu'eden Agro & Foods popularly known as nu'eden foods. 

Nu'eden Laafun was hygienically processed and packaged from the finest cassava from the farm into a premium quality cassava Flour.

• Premium Quality
• Smooth
• Tasty
• Good source of energy

Nu'eden Yam flour is hygienically processed and packaged from the finest yam (gbodo) from the farm into a premium quality yam flour.

• Premium Quality
• Tasty
• No Additives
• Smooth 
• Good source of energy

This combination of flours offers a unique nutritional profile, with the millet providing a boost of protein, fibre, and essential vitamins, while the cassava adds a starchy component for texture and structure.

• It is a versatile ingredient suitable for various recipes and is particularly beneficial for those with gluten sensitivities or dietary restrictions.
• The millet contributes to the flour's high protein and fibre content, while the cassava adds a significant amount of carbohydrates. This blend is also rich in essential vitamins and minerals, including magnesium, phosphorus, and manganese.
• The taste of this flour blend is often described as slightly sweet and nutty, with a smooth, fine texture.

It is a type of flour made from the root of the cassava plant (Manihot esculenta). It can be a nutritious addition to a balanced diet when consumed in moderation.

• Cassava flour is a gluten-free, starchy flour made from the root of the cassava plant.
• It has a neutral flavour and can be used as a substitute for wheat flour in many recipes.
• Cassava flour is high in carbohydrates and low in protein, fibre, and fat.
• It is often used to make bread, cakes, cookies, and other baked goods