Steps in Garri processing

I believe most of us know about garri but for those of us that doesn't know welcome to my blog where i will be sharing with you some procedures and steps in making garri from cassava root to normal garri we usual we know.

The garri am talking about is a flour of the fresh starchy cassava which is made from cassava roots that have been crushed into a mash, fermented and sieved into small pieces which is popular food eaten by African tribes mostly my country Nigeria, which can found mostly in the southern and southeast part of the country such as Abia State, Rivers State, Anambra State, Enugu State and Imo State and so on.

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Steps in processing garri.

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harvesting process

Harvesting is Compulsory and this is the first steps, here is by harvesting the cassava which most be done or else you are buying the raw cassava from market or someone who have harvested it already that is when this steps would not be necessary for you but as long as you planted in your farm harvesting must actually take place either by you or paying someone to do the harvesting from the farm which is more easier and preferable during the rainy season because the soil will be soft and the cassava will also be easy to uproot as well.

peeling process

Peeling is the process of removing the outer part of the cassava with kitchen knifes or machine that dose it faster but in African home we usually make of kitchen knifes to peel it, this steps takes place after harvesting, the peeling process some people prefer taking it home so that they can get helping hands and as well as staying comfortable and avoiding any form of risk in the farm while some of us like and prefer peeling it in the farm to save time and reduce stress of packing the peals after everything, apart from the stress we prefer pealing in the farm so that we can still use the peals as manure in the farm when it decays.

washing process

Keeping the cassava clean after peeling is very necessary so the next step here is by washing and rinsing the cassava after peeling it, this process is very much importance in garri processing because it will help remove all the dirt and sands from the cassava after pealing it, failure to do so just get ready to eat garri with the mixture of sand and other particles in it, some people wash there own with ordinary sponge while some do that with bear hand in what ever means you choose to use the main purpose is to keep the cassava clean before grinding it

Grinding process

Grinding is another stage in processing garri in this process the cassava in been blended into paste with a machine, in this process we normally take it to the machine that help grind it for us which we normally pay a token for that.
Another thing again that normally takes place during this grinding process is that some people add palm oil while grinding their cassava this to make it yellowish in colour for those that prefer yellow garri and those that like white garri grinds their own like that without adding any palm oil on it.

Fermentation process

Fermentation is a process which we put the grinded cassava paste into a sack bag and allows it to ferment for some before frying it, the main reason for this is to remove or reduce cyanide content which is normally three to two days but some only allows it to ferment for just one day because there prefer it that way.

Pressing process

Pressing is the process after fermentation in this process the cassava paste that's still inside a sack I been placed on jack which helps dries and remove all the water in the cassava paste and make it dry and completely solid, this comes up immediately after the fermentation process and it usually done before frying the garri.

Filtering/Sieving process

This process comes up after pressing the garri discharging all the water in it, this is when the chalves is been separated from the garri before frying it, it is very important to sieve and filter the garri because it helps smoothens and make it good looking before frying it.

Frying process

Frying process is the final step in processing garri this comes up after every single step we did process garri , in this process the garri is been place on a hot dry pan that looks like pot popularly known as Garri pot but some people call it agbda which is on fire and you will be turning the garri until it gets dried to your satisfaction before removing it and place it where air will touch it so that it will not spoil when you put it inside a sack or something that air those not pass through.

I have come to the end thank you all for reading through my blog.