Garri is one of the mostly consumed food in Africa, especially in west African countries (mostly in Nigeria).
It is made from cassava and is a good source of carbohydrate. It also contains fats and more of starch.
Now, garri processing itself consumes time and energy depending on the amount of cassava used.
The procedures involved in processing garri includes…
You’ll have to harvest the cassava from the farm, peel off the back, wash it properly and take it to a cassava mill where it will be grinded (this takes the whole day).
After grinding, for yellow cassava, adding red oil is optional because it already contains yellow pigments. But for white cassava, mix it very well with red oil and pack it into industrial bags.
But if you want a white garri, after grinding, pack it into the bags without adding red oil and drill to dry.
When the cassava is dry, sieve off the cassava powder from the chaff with cassava sieve (nyo). For some people, they leave it for 3 to 4 days before sieving and frying; while some prefer to fry sieve and fry it the following day.
To fry the garri, add some of the cassava powder into a large local pan known as “nja” and fry until it is dry.
While frying, you can add some red oil into the cassava powder to get a more yellow garri, but that is optional.
At this point, the garri is ready for consumption and packaging id you’re selling.
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