How to make up garri to my side, it so grateful

Hello my follow steem am here to tell you up how I spend the hol day to my house, I decided not to go to work and prepare it I really appreciate my good time over to it, I wack up around 7:00 in the morning and then I when out to my farm to get cassava which we call it garri in my own language I don't know what is your to your own language, so around 9:30 in the morning I was back with the garri

normally we have white and yellow garri.Essentially, both varieties of Garri have the similar processing methods; the yellow color can be achieved simply by adding a few drops of palm-oil (mmanu nri) to the cassava flour during the frying/drying stage.from farms and must be used within seventy-two (72) hours,

why Kitchen 🔪 in my language we call it (mma): Will be used to peel off back of the cassava and cut them into smaller sizes,To achieve maximum hygiene,

water would be required to wash the peeled cassava tubers as many times as possible. After thorough washing, the cassava tubers are packed into sack(s), bowls or a wheel barrow for easy transportation to the cassava mill,At cassava mill: At the mill, the washed cassava would be grinded, packed into sacks and drilled to dryness (fermentation occurs at this stage)Sieve in my language is called(nyo): Required to sieve off the fine cassava powder from the other constituent particles,

Frying pan is called in my language(agbada): Required to fry the fine cassava powder until it is dry.