Introduction

Hello wonderful women of steemwomensclub, happy new year to everyone on this great platform,hope our new year activities has been going on greatly,we are all grateful to God Almighty for giving us a new year.
I am here again as usual to share with us how I prepare Garri amd fufu which are the common daily food in Igbo land..

The Process Of Getting The Cassava From The Farm

When I was in the village,on a day like that,I decided to go get some cassava in the farm,in other to produce Food in the house.
Sorry I didn't tell u guys that it was one of the period I traveled to see my mother in-law, so when I got to the farm, I uprooted some cassava and wheelbarrowed it home, when I got home, it looked as if the cassavas are so much to produce the quantity of Garri we needed, so I decided to use some of the cassava to produce Fufu as well.
So I peeled the ones for Garri and took it for grounding.

Coming back from the farm.

The Process Of Producing The Garri

After grounding the cassava with the engine grounder,it stayed for one day,for it to drain out water and get dried for frying.So when dried, it was shiftered before taking to fry.

The Process Of Frying

When you place your iron pot,we call it (agwada) on the fire, small quantity of the Garri were putting inside the agwada,and turn gradually by gradually more quantity were adding on interval until a particular quantity i can be able to turn, then it
was turned until it got dried,when it was well dried and fried,it became a eatable food.

Frying the Garri.

The Process Of Producing Fufu(akpu)

The remaining cassava was used to produce Fufu,we call it akpu in our dialect,so it was also peeled on the same day to avoid drying up.
It was cut to small slices and soaked in a big bucket,and kept close to the fire in our kitchen,in other to get soft before shiftering.
It was soaked for 3 days on the 4th day,it was brought out for shifter, just to remove the waste product from the main product.
After that it was ready to cook and pound for food.

The process Of Cooking And Pounding

For u to get to final production of fufu, if by pounding,you must cook and pound twice, how to cook and pound it twice,you gat to put water in a pot and put it on fire, allow the water to boil very well,after boiling, it was moulded, little by little putting inside the boiling water in the pot,after about 20-30 mins time on fire,it was brought out into the mortal for first pounding, after well pounded,it was moulded again to be cooked for the second time, which is the final cooking.

Final Cooking Of The Fufu

After moulding for the last time, it was putting inside the same hot water on the fire,after about 10- 20 mins ,it was brought down from the fire, putting inside the mortal to pound for the last time,this time around,the Fufu was almost set for food,it was well pounded, added a little water to make it more softer,then pounded thoroughly and brought out from the mortal,it was set for food,as u can see here on the picture below.
Pounding the Fufu.

Conclusion

These methods stated here are not the only method of Preparing Fufu and Garri,but these methods I used here are the common and popular methods we used in our village to prepare those food.
Thanks for reading to this point.

Best regards

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