If you are an African, then, you would know that Garri is made from cassava. It can either be white or yellow garri. When you mix palm oil with white garri, it would turn to yellow; hence the reason people call it yellow garri.
However, nowadays, I have noticed that this “Yellow garri” no just dey yellow again. It comes in a fainting yellow; like light yellow. Hence, yellow garri is no longer produced in the bright yellow color, but some other shades of yellow, and I am wondering why.
Whatever the reason, it really should not be so, but it is so. To me, these food sellers are full of crooks. Despite the ridiculous price hike in food items, they are still not able to process this properly. Or has palm oil gone out of circulation?