MY DISCOVERY IN GARRI FLOUR PRODUCTION

Garri is a powdery flour food material made from the tuber roots of Cassava plant. Garri is a carbohydrate food gotten from processing Cassava plant. It is a meal mostly eaten in the West African countries especially Nigeria.

Steps in Processing Cassava into Garri
In processing Cassava into Garri, there are certain steps that u must take in making it;

The Cassava root is harvested, peeled with knife and washed with clean water to remove excess mud and sand.

After it being washed, the Cassava root is grated into mash using a grating machine and it is allowed to ferment to reduce the Hydrocyanic acid.

The cassava is then pressed in a sack to drain the water in the garri. After draining the garri mash. It can be kept in sack for some days depending how you want, but the best is 2-3 days.

Then It is sifted into grits using a sieve as shown below;

The sifted garri is now ready for frying or roasting.

Before frying garri, the following things are needed; frying pan, fire place, red oil and stirrer as shown below:

To fry the garri, some quantity of the grit is gently spread into a frying pan made of steel material using firewood and charcoal as source of heat.

With a lower temperature of heat source applied to the pan, and a gentle stirring of the content in the pan till it gets to a level of evacuation (ready for use).
It is then removed from the fire and poured into an enamel basin and allowed to cool before it is ready for use

This was my experience today when I went to my grandma's village.
It was a nice experience...I wish you try it too.