I grew up in the village and back then my grandma used to leave the cassava (after peeling and grating) in a sack for two to three days before frying. But much later, I discovered that processors now did everything within the same day and I began to wonder why my grandma stressed me so much back then. Guess what? My grandma was smarter and wiser because I discovered that for garri to be healthy, it needed some days to actually ferment and get rid of the cyanide contained therein. A very insightful post.