Hi, it's been a long time...this is garriguy, your only sure garri consultant for naija and beyond. This claim is in disregard of unpopular and wicked opinions of disgruntled fools whom I have chosen not to respond to. Disgruntled fools with so much talk without an iota of evidence.

So, today, I will be talking briefly about the assertion that seems like the truth, which is not far from the truth, but never the truth, in the real sense of it. The assertion, which is more of a misconception. That is...

THE MANUAL GARRI FRYING TRAY IS BETTER THAN THE AUTOMATIC GARRI FRYER-
So, the question is, is this statement true? And the honest answer is, YES, the manual tray is better and NO, the manual is not any better than the automatic garri frying machine!! Confused? Yes, I do that a lot- But I will clear the air

HOW DO THE MANUAL FRYING TRAYS WORK?

Using the manual frying trays requires some fine skills. It is not all about throwing the cassava into the frying tray and stirring. At a time, the cassava needs to simmer, cook, get turned, left to simmer, and stirred again. At each time needed, the personnel in charge must understand what to do. When to leave to cook, when to stir, when to stir slowly and when to stir continuously. In other words, garri frying is not about dumping the sifted cassava and stirring till daybreak. You should understand that constant stirring will give you a powdery product! Now, this is where the AUTOMATIC GARRI FRYING MACHINE TENDERS ITS CASE TO THOSE UNPROFOUND ALLEGATIONS AGAINST IT!!


HOW DO THE AUTOMATIC GARRI FRYERS WORK?

Many do not actually understand that the automatic garri fryer is not magic and it doesn't come with an artificial intelligence chip to allow it to work as the manual fryer does- where it knows when to simmer and when to cook- when to turn and when to not to stir. The point being, to have a proper finish of garri, the automatic would have to be operated like the manual, otherwise, be ready to a powdery end product because that is what constant and continuous stirring will give you. To operate the automatic effectively-

1. You allow to get hot first. Many throws in water, put on the heat, and watch the water boil and dry up. I am not talking about an ocean of waters o, but maybe a cup or two. This ensures you get the required hotness to start frying. Understand that this method is also being employed by manual processors. At this stage, you need a lot of heat. That is, the fuel is on the maximum to give high heat.

2. Throw in your sifted or pulverized cassava little by little. Understand that you don't have to start the machine at this stage- let it simmer. Then switch it on, let it oscillate slowly, and put in more, little by little. Stop the machine at intervals to ensure that the new batch is also allowed to cook. Note- to cook, not burn. During this period, you need low heat.

Kindly understand that for people using firewood, low heat means, removing some of the firewood to reduce the heat proceed. And high heat means, throwing in more firewood to make a bonfire (a hyperbole)

3. After you have repeated the stop-to-simmer and loading of the machine with the cassava to the required kilogram you needed to fry, let the machine stir for a while. Stop at some time, let it cook, stir, stop, stir, stop as you observe. Stirring in this context means switching on the machine and allowing it to cook means switching off. You should understand that at a time, there will no need to stop again. This stage is when the heat is at medium and all we need is for crispness to be achieved. At this stage, the garri already has its form and wouldn't require any more attention except to ensure it never burns. This stage is when another fryer could be loaded and given attention.

4. Understand that our automatic garri frying machine has been set to speed, thus, a fine finish. So, when the garri has taken its form, leave it to stir, under low heat, till you have achieved your level of crispiness.

https://www.youtube.com/watch?v=EgoBw6ou9v0?list=PLAZO5u8YbnTTpIX8uOV-vHlx21Bud_mkH

Garri saving lives since 70s