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. This has a finer grain and is more sour than the regular and yellow Gari.