Garri processing

Hello and warmest greetings steemians friends and colleagues in this amazing community, i hope you are doing well by God grace because as for me i will say am good and fine, today i am here to share with some steps and processes to make garri from cassava tubers.

Garri is the 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 all the tribes in my country Nigeria but it is mostly found southern and southeast part of the country most especially Abia State, Rivers State, Anambra State, Enugu State and Imo State, so below are the steps to process garri from cassava tubers to ordinary garri we all know.

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harvesting

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 for you 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.

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pealing

Pealing is the process of removing the outer part of the cassava which takes place after harvesting, this pealing 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 pealing 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.

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washing

Next step here is washing and rinsing the cassava after pealing 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

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Grinding

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 the grounding,
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.

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Fermentation

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.

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Pressing

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.

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Filtering/Sieving

This process comes up after pressing the garri discharging all the water in it, this is when the chalfs 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.

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Frying

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 agbada 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 point of this post, i believe you really learn and gain some understand about garri processes most especially for those of you who don't know how garri is been processed before but now you can at least share a little understanding about garri processing, thank you for reading through my blog i really appreciate your presence here.

I invite @josepha @radjasalman @ngoenyi to this post.