Cassava is a popular plant in the world, that is widely distributed in almost every area of the world, it is a tuber plant, cassava is a perennial crop, because it takes two years to fully mature into a big tuber.
Cassava is cultivated between April and May of the year, and it's is hydro or water dependent plant, it is propagated,by use of stem , where a new outgrowth shoot out, from the planted stem , when the environmental condition and nutrients are favorable.
In Igbo land cassava is called Ogodo.
It's a very good cash crops and have a great number of economic important to man, various bye products are obtained from cassava, such as; starch, cassava floor, paper, tissue, Garri, African salad etc
How to process Garri from cassava.
First harvest the cassava from the soil, then wash out the earthy materials from cassava, and concentrate it, next ,peel off the back of the cassava with a knife , after that wash the peeled cassava thoroughly, making sure to remove any trace amount of impurity,then take the casava to where it will be grind , grind the cassava, and later press it to drain out water from the cassava for three days.
Then you sieve the drained cassava and remove the chaff ,then fly the cassava on a pot,under a good heat source,,.
After that your cassava is ready and is turned to Garri,,
What is your own recipe for producing Garri, from cassava, give your own recipe on the comment section below, 👌 .
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