Cassava as we all know is a note worthy crop in Many African countries, the products of this crop make up over 50% of the daily meals of Nigerians.Right now,  The Government and people Of Nigeria are doing all their best to improve the availability of this product to ease the food production process and reduce cost of its product in the market. So many people only know and use the finished product but they have no idea of how the product evolved from the raw cassava tuber to the finished product. Luckily for you all, I come from a small village In Akwa Ibom state, Nigeria and I’ve seen these process over and over again. So i will be telling you all the whole process from the harvesting of the raw cassava tuber  all the way to the frying of the garri .This is a complex process but it is not as hard as you think. Let me note keep you in suspense, lets go straight to the point.
At this point, I will start at the harvesting stage since we are looking at The processing stage and not the planting.

Step 1
The first step involves the  harvesting of the raw cassava tubers from the farm. It is a process where the farmer uproots the tubers and carefully transports the to a comfortable place for it to be peeled.

cassava image


Step 2
This involves the peeling and washing of the tubers. It is done by using a knife to carefully remove the dirt’s and outer brown covering that accompanies the tubers. After the peeling, the tuber will be dirty and the need to wash it arises. Each tuber is wash to remove the remaining sand and dirt’s that are left on it.

Step 3
This step involves the Grating/Grinding process and the Dehydrating/Fermenting process. After washing the cassava tubers, it is then taken to a designed machine for it to be grinned. grinding is a simple process of reducing the tubers into much smaller size. After grinding, the resultant product is then put into a porous bag and place in an hydraulic process for it to dehydrate and ferment.The fermenting process always takes a minimum of 12 hours.

Step 4
This process involves the sieving, frying and packaging of the  End product. When the product is dehydrated, it will become coarsely packed and therefore the need to separate the particles comes in. A sieve is used to separate the particles. After sieving , the product is then fried. Frying involves the process of using a big frying pan or pot to gradually roast the sieved  contents until it is fully dried. This process involves a little know how as any wrong move like excess heat will spoil the outcome. It is at this stage that you can decide to add oil to make it red garri or leave it to be white garri.
When frying is done, then you can decide to package it in nylons or anything you wish. It is retailed in cups.

Photo Source

Note: This is how we make our own garri , other places,states and culture can make it in another way.
I hope you learned something today. Let me know your views on this and anything that you would love to know how it is done through the comment section.
My Next post would be on making palm oil.

 

8 COMMENTS

  1. I love African dishes I had my Ghanaian friends make a dish for me. I think it's called Kang Ki. I know I spelled it wrong but it had some red spicy sauce fish and rice so delicious.

  2. Suriname also has descendants from Africa, which is also the reason we use Cassava in our cuisine.
    I am one of a few that are allergic to cassava. Used to eat it and loved it a lot. Too bad I can't anymore. 🙁

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