How to produce garri?
Garri fryer
Cassava is a tuber crop native to South America; However, Nigeria is the world's leading producer. It contains very high level of starch, and is processed in many ways to get an edible end-product. In this article, we are going to see how to make cassava flour (called garri) from raw cassava.
Steps of poducing garri (cassava flour) from raw cassava
1 . Peel off the back of the cassava tubers. Try as much as possible not to peel too deep
2 . Wash the peeled tubers. Use a lot of water because this is the only washing you are going to do.
3 . Cut the tubers into medium sizes. This is because they are going to be ground in a grinding machine. Smaller sizes increases the speed.
4 . Take them to the machine (usually a very big one) and grind them.
5 . After the grinding, the cassava powder (still watery) need to be packed in long bags and drilled to ultimate dryness in a jack for 2-3 days.
6 .Using a wide sieve, sieve off the fine cassava powder from other particles.
7 . Then, using a wide frying pan, fry the powder in reasonable portions until it becomes very dry and brittle.
8 . Pack your garri in a dry place, and start enjoying your meal.
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