Hello friends!
Have you ever wondered how cassava is processed into Garri? Or have read theoretically how it's done but would love to know the practical steps?
I bring your way practical steps to processing Garri...
Cassava is a shrub and a root vegetable with an essential source of energy, protein, fiber and calcium. The roots and leaves are both beneficial to health.
The roots are cut off from the stem and leaves and are used to process Garri.
The first step is peeling: Using a knife, the top layer of the cassava is peeled off to remove the inedible surface, leaving a whitish edible surface.
Wash the cassava thoroughly: Considering the benefits of a good hygiene, you should ensure that the cassava is washed and rinsed in water properly to remove the mud, dirt and sand. For easy wash, put beside you a basin full of water and put the cassava in there after peeling it. This way, you can easily wash out the dirt because the water will sooth the surfaces, making it easy for a smooth wash.
Transport to a mill
The cassava is rinsed and filled in a bag or basin and transported to the mill.
At the mill, the cassava is poured into the mill-cutter to grind it properly.
After then, pour in oil and mix it properly (it's optional). Dish it into bags that can freely allow water escape through them.
The bags are then put into another machine (that serves as a press). The machine is capable of compressing the bags until the fluid in the cassava are completely eliminated.
When the fluid is completely eliminated, it is sieved to obtain it's filtrate.
The filtrate is then fried until it is well cooked and dry by continuous stir.
Then, Garri is ready!!!
