How Garri is processed from cassava

How Garri is processed from cassava| Garri is a dominant food which is very good for consumption. Most Africans depends solely on it because of its quantity after been processed. Here I will enumerate the processes it undergoes before it is been eaten.

Where is it gotten from? It is gotten from cassava, which is a cash and tuber crop, cassava is an annual crop which is been cultivated  twice in year, this is been referred to as early and late planting. In early planting the stems of this annual crop is cutted and re-cutted into small pieces.

It is planted on a loamy soil after the vegetation is cleared, on heaps, ridges on by burying, this is done at the early months of a year usually January to march before the rainy season where it starts germinating.

For late planting cassava  stems are either buried, planted in heaps or ridges usually July to August. The period of time at which it is planted determines the time to be harvested in the coming year.

How Garri is processed from cassava
How Garri is processed from cassava

How Garri is been processed from Cassava

After waiting for the appointed time of consumption, cassava tubers are now harvested from the soil, and they pass through the outlined processes below before been eating as garri.

Step 1

Peeling:This is the act of removing scales from the cassava, this is been done with knives. Most people do use machete’s but this isn’t recommended because it wouldn’t reduce time and fatigue.

Step 2

Washing:Here the peeled cassava tubers are been washed, African farmers use big basins in washing them as it saves time.

Step 3

Grinding/Grating:After the cassava tubers have been peeled and washed they are been grinded or grated, this is done with the use of grinding machines and graters. Using a grater isn’t recommended as one may be prone to injury while grating.

Step 4

Sieving:  Actually this has two stages, in the first stage the grinded garri is poured into a particular type of bag which prevents the cassava except its liquid from filtering. It is placed on a surface on the ground, a densed object  usually a stone is placed on top, to press it so as to remove the liquid it contains.

The grinded cassava remains on under pressure for a number of days so as to fully remove the liquid content from the cassava. In the second stage this is where it is actually sieved, here the cassava which has been under pressured is loosed from its bag, and is poured bit by bit on a large sieve this kind of sieve is made palm wine fronts, to remove the non-consumable parts from the cassava.

Step 5

Frying: Have ever known that garri is been fried? People may be ignorant of this fact. Here a big metallic pan is placed on a sheath and the sieved cassava is been putted in to the sheath, it is stirred with a wooden object likely to be having the shape of an arc cutted from a spherical wood. This is used to reduce conduction because if a metallic object is used instead heat will be conducted.

On the pan cassava is been stirred continually to a certain point, after a period of consistent stirring the cassava is set for consumption and is been poured into a basin which after cooled is packed consumed and sold for gain as well.
With these I hope doubts on how garri is processed has been cleared.

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