ACTIVITY DIARY #2

Activity: Garri Making.

Market value: 1 cup = $0.22

Usefulness: For making a stable food called eba or garri.

Location: Nigeria, Akwa Ibom state.

Class of food: Garri give carbohydrates which means it is an Energy Giving food.

Steps to make garri: Boil water...pour into a bowl, add garri to a texture you like while turning.

Serving: All types of soups especially Afang and Edikang iKon (vegetable soup) which are Akwa Cross soups.
Nigeria is a country that loves eating soup as their main meal. A typical Nigerian can take swallow (name given to what we use to eat our soups) 3 times a day or at least 2 times before the person can claim he or she has eaten. More so, there are variety of soup depending on the locality, ethnic groups, region, religion etc. Every tribe has variety of soups that set them apart and these soups are always displayed in all our occasions and celebration. For the Akwa Ibom/ Cross river region, Our soups includes Afang, Editan, Atama and lots more. And they are mostly with either garri or fofo. I will take you through fofo making some day but today is strictly garri.

Best served hot or cold.
And it is very expensive. So as a farmer/ entrepreneur, every opportunity is utilize to make garri to boost the already dwindling economy.

Steps to processing Garri:

1. Get to the farm and uproot the cassava.
2. Pack them into a bag.
3. You can use different methods to bring it home. Examples of such methods include: using wheelbarrow, puting it on ones leg and trekking home, using a vehicle.
4. At home, peel and wash.

1. Take it for grinding.

1. Put the grinded paste into a bag.
2. Add it to a pressing machine to take out the water and make it dry.

1. Take it home, sieve and fry.
2. Take out from fire and spread it to cool.
   A process garri using this technic can last upto one month and above from day of processing.