INTRODUCTION:
Garri or Cassava flour is a staple food common to Africans. It's of the food class 'Carbohydrate' and is normally eaten in different methods, Baked with hot water and swallowed with soup, could be chewed raw or mixed with palmoil, or the most popular method of soaking in water with salt, sugar, milk or groundnut.
Agriculturally, Garri is cultivated from Cassava (Manihot esculenta), Cassava is grown in farms via d stem of previous cassavas.
How to make Garri
1. The cassava Tubers are harvested from d ground, they come in different shapes and sizes.see below:
2. The Cassava is peeled,using kitchen knives and any other methods.
3. The cassava is thoroughly washed cause it's usually very dirty resulting from the handling of the white cassava while peeling it. NB. Some people usually chew the raw cassava as some can be really very sweet.
4. The cassava is then taken to a mill, where it is grounded using large or medium agricultural grinding machines.
5. The ground cassava is then put into a bag and the water in it is squeezed out using the Compression technique below:
In the above, the bags of cassava is compressed and for a few days or so, to achieve a certain degree of dryness.
6. The cassava is then set to be fried, but not after being sieved. see below:
The already ground cassava is now in a powder form, but still contains some impurities, and need to be sifted to separate the softer portions from the harder ones, since its the soft part that needs to be fried.
7. After sifting the cassava, you can now proceed to frying the cassava. At this point, your garri or cassava flour is almost ready. Some people decide to put in a little palm oil hence the yellow colour you see with some Garri. see below:
After you done frying the garri, you let it cool a bit and then package it in bags for storage for sale or for home use.
I hope Elvis Grey helped share the knowledge of how garri is made for those who never knew.
bye.
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