How to process garri

Hello and warmest greetings to all my fellow lovely and amiable steemians across the globe how are you all doing today? I hope you are all fine and healthy as well as having alot of fun and enjoying this special and beautiful moments of November with your family and loved ones, by way I'm @john247 from #Nigeria and I am here to share with you all the steps and process of making Garri so read with me as you experience the process of garri making.

Photos edited with gallery collage

Garri is the flour of the fresh starchy cassava root which is made from cassava roots that have been crushed into a mash, fermented and sieved into small pieces which is a popular food eaten by all the tribes in my country Nigeria but it is mostly found southern and southeast Nigeria, especially Abia State, Rivers State, Anambra State, Enugu State and Imo State.

How white and yellow garri look like after been processed

Before anyone could think of process garri probably he or she most have a cassava farm to make it possible otherwise there is no means of getting the cassava unless you are ready to buy cassava from market which will be very much expensive and costly so preferable plant yours.

Step One: (harvesting)

The first steps here is by harvesting the cassava 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.

Step Two: (pealing)

Pealing takes place after harvesting the cassava in this pealing process some people prefer taking it home to peal while some of us like pealing it in the farm to avoid the dirt's and stress of parking the peals, apart from the stress we prefer pealing in the farm so that the peals we serve as manure in the farm when it decays.

Step Three: (washing)

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, some people wash there own with ordinary sponge while some do that with bear hand but the main purpose is to keep the cassava clean before grinding it.

Step Four: (Grinding)

Grinding is the process which the cassava in been blended in paste, in this process we normally take it to the machine that help grind it for us which we normally pay a token for that.
Another thing again that normally takes place during this grinding process is that some people add palm oil while grinding the cassava this to make it yellowish in colour for those that prefer yellow garri and those that prefer white garri grinds their own like that without adding any Palm oil on it.

Step Five: (Fermentation)

Fermentation is a process which we put the grinded cassava paste in a sack bag and allows it to ferment 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.

Step Six: (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.

Step Seven: (Filtering/Sieving)

This process comes after pressing the garri, this is when the chalves 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.

Step Eight: (Frying)

Frying process is the final step in processing garri this comes up after sieving and filtering out the chalves, in this process the garri is been place on a hot dry pot popularly known as Agbada which is one fire and you will be turning the garri until it gets dried to your satisfaction.

I have come to the end point of this post which I will like to invite the presence of my fellow steemians friends @anthony002 @simonnwigwe @josepha @radjasalman to this post.