Cassava is a tuber crop native to South America; However, Nigeria is the world's leading producer. It contains very high level of starch, and is processed in many ways to get an edible end-product. In this article, we are going to see how to make cassava flour (called garri) from raw cassava.
1. Peel off the skin of the cassava tubers. Try as much as possible not to peel too deep
2. Wash the peeled tubers. Use a lot of water because this is the only washing you are going to do.
3. Cut the tubers into medium sizes. This is because they are going to be ground in a grinding machine. Smaller sizes increases the speed.
4. Take them to the machine (usually a very large one) and grind them.
5. After the grinding, the cassava powder (still watery) need to be packed in long bags and drilled to ultimate dryness in a jack for 2-3 days.
6. Using a wide sieve, sieve off the fine cassava powder from other particles.
7. Then, using a wide frying pan, fry the powder in reasonable portions until it becomes very dry and brittle
8. Pack your garri in a dry place, and start enjoying your meal.