Gari is a coarse flour made from fermented cassava, eaten as a snack, soaked in water, or cooked into eba for soups; it is versatile, has a slightly sour taste, long shelf life, and is rich in energy-giving carbohydrates.

Honey beans, called Oloyin in Nigeria, are sweet-tasting brown beans with a soft texture and shorter cooking time than many other varieties; they are commonly prepared in dishes like porridge, akara, and moi moi and are a good source of protein, fiber, and other essential nutrients.

Oloye Peeled Beans are dehulled beans used in Nigerian dishes like moi moi, akara, and stews. They cook quickly and provide a smooth, protein-rich addition to meals.