How cassava Is Being Processed Into Garri Locally
Also known as Mandioca, cassava is a very versatile meaning it has a lot of preparation process ranging from boiling, baking, steaming, grilling, frying. Popularly known in Africa where it is widely grown and produced especially in Nigeria. In this article i will show you how Cassava is being processed into Garri.
Garri is a whitish substance gotten from cassava. It can drunk with water or prepared with hot water to make eba. To enjoy the drinking more, you can add sugar or honey, milk and groundnut.
A Picture Of Garri
A Picture Of Eba
How To Process Cassava Into Garri Locally
Firstly the cassava has to be harvested from the farm after they must have matured.
Once you must have gathered the cassava you want to process, the peeling process starts. At this stage, knives will be used to peel the cover of the cassava.
After the peeling, the cassava will be washed thoroughly. then the cassava will be grinded with a grinding machine.
source
After the grinding, the mash will be tied up in a sack for fermentation placed in a press machine that will extract the liquid in the mash. This usually take up to 7 days. Some people do not not usually wait up to 7 days. This is dangerous as it can be poisonous if it does not use the required time.
The cassava is extracted after 7 days and sieved.
Once it has been sieved, then we head to the final process which is frying.
The sieved cassava will be poured into the pot used for frying. There has to be enough firewood for fire. Then this process mainly involve pouring of the sieved cassava into the pot and stirring till it gets done. The whole process is repeated till the sieved cassava is finished.
Then it ca be packaged and taken to the market for sale or used as food in the home .
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Looks very healthy, awesome post, I enjoy eating sweet potato here. Resteemed.
thank yhu
img credz: pixabay.com
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Its just this kind of posts that make steemit even more interesting, I don't leave the same way I came. There is always this space of my ignorance that filled.
Thanks @ewuoso
thank u bro
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STOPYou did well in explaning how cassava is being processed into garrium sulphide (LOL).....
thank u bro
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This post has received a 0.78 % upvote from @drotto thanks to: @banjo.
This is cool putting this information out there but I just want to point out something as someone who has done this, I did some part a little different
The maximum days I had left garri for fermentation is 48 hours. I guess different people have different fermentation period.
Keep steeming.
People do that but it is risky. So i was told by the women i asked from. They said it is better to be left for many days.
Bro 48hours. Well ill ask more
You were told, I once practiced it, we and my people have over the years....
I guess i made a mistake somewhere. Thanks for the correction. I will correct it sir. Thanks
I didn't say you made a mistake, just pointed out a difference in pattern of production. The lady that told you, if that is how she does it, is correct too.
and another article
Though ours is not because of economic pressure, just age-old practice.
This is just to detoxify the root. But I have seen 24 hours detoxification. One thing you would notice is the different days of fermentation.
So your lady is not wrong.
I actually mixed something up but i get it now. I have asked the person and she said it depends on the fermenter. Hahahahahah
Lol. But your info is correct nonetheless.
Thank yhu
Informative article @ewuoso. Cassava looks more like a yam than a sweet potato to me. And as it's fermented it must be a very healthy and healing food. Like the sound of making it into a drink too. Maybe you could add a little cacao to it as well? 🦋
Yeah if it is a processed cocoa then why not.
Cassava looks like yam yea. Potato is smaller.
Drinking is cool especially with cold water and coconut
With coconut, sounds even better. I have coconut milk/cream in my cacao drinks ~ Will see if I can get Garri now to add to it. I'd never heard of Cassava or Garri before ~ Sounds like a great food and perhaps even 'tonic.'
Just found that Garri is rich in Vitamin A and D and high in iron. Improves digestive capacity and vitality. Definitely going to see if I can get some now. Thanks @ewuoso. 🦋
Would you be able to get it around yhu
Have been looking. One shop in Sydney sells African foods but didn't have Garri.
Another supplier is on the other side of Australia and sells the flour ~ Made in the US. 😊
And then I found an Australian Food Standards site, discussing cyanogenic glycosides where it says 'processed cassava products, such as cassava flour and tapioca' ~ And so now I FINALLY know what tapioca is, and I've been wanting to know that for ages. Always had the feeling it may have been made from some sort of yam. So yes, I can easily get tapioca although it may not be exactly the same as what you have in Africa ~ As I've never heard of making a drink from tapioca, only a desert.
But I'll ask at a few health stores that may possibly have the flakes. 🦋
Tapioca is nice too but different from garri. They are both from cassava though
Interesting post, @ewuoso. I have processed cassava before from start to finish. I mean beginning with
in your post
drained out
consumption or do both.
I think I've not lost my skills of cassava processing. The only thing I may not be willing to do now is to sit close to an unguarded fireplace to fry garri. Mama can even make process corn into akamu AKA corn pap,cassava into akpu etc. I no be aje butter.Keep the wonderful posts coming!
@maryfavour for @redfishpillar.
Wow thanks for sharing this. It shows you are a very strong woman. A confirm Nigeria.
I can just do little of these things because i have people around me doing this.
Thank you for sharing ma