To make garri as it is popularly known, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash could be mixed with palm oil (oil garri) before being placed in a porous bag. It is then placed in an adjustable press machine for 1–3 hours to remove excess starchy water. When the cassava has become dry enough, it is ready for the next step

It is then sieved and fried in a large clay frying pot with or without palm oil. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour.

• Cassava_flakes with well sauced tilapia fish, followed with milk and touch of sugar, hmmmmmm are you thinking what am thinking ?????



• this is the most general combo, it includes cassava_flakes mixed with groundnuts, followed by chips and milk with lots of sugar (yummy)



• Creativity at its best, just a touch of chicken and wa la....



• Grilled fish mixed with cassava flakes , sugar and milk with a pinch of salt.....



• Beef, Beef, Beef.....combined with ice, cassava flakes, sugar and milk. What more can I ask for ??



• Cassava flakes mixed with Coconut and groundnut, as if that is not enough, milk and sugar to finish it up....



• Moi-moi and egg, cassava flakes, sugar and milk, with a touch of Icy Ice, not to forget the beef by the edge over there....



• Simple and Sweet...


• Is that cheese ???


• Roasted tilapia fish, mixed with cassava flakes along side milk, sugar, ice and groundnut...



• Cassava flakes mixed with "Suya", Say No More, Boy!!!!!



• Beans mixed with cassava, the most popular combo there is, at least in Nigeria...Lol



• Milk, and lots of it, in alliance with cassava flakes and loads of sugar with chilled water....what a great way to end the day !!!!!