How to make your homemade garri:
With this procedure, you can easily make garri yourself at home.
Harvest and sort your fresh cassava to get the best
Nb: Fresh cassava can be used only before 72 hours
Peel off the skin of the cassava tubers. Try as much as possible not to peel too deep
Wash the peeled tubers. Use a lot of water because this is the only washing you are going to do.
Cut the tubers into medium sizes. This is because they are going to be ground in a grinding machine. Smaller sizes increases the speed.
Take them to a cassava grating machine (usually a very large one) and grind them.
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.(This help to ferment the Cassava Mash to Remove Hydrocyanic Acid)
(5 and 6 will be done by a mill instructor)
Using a wide sieve, sieve off the fine cassava powder from other particles.(the yellow color comes from the addition of palm oil in this section 7)
Then, using a wide frying pan, fry the powder in reasonable portions until it becomes very dry and brittle
How to know that your garri is ready after roasting?
1.Scoop a little quantity of the garri out of the fryer
2.Let the hot garri cool down a little
3.Handle it with your hand and judge; if it is dry and crispy, then it is ready for evacuation, otherwise, continue frying.
When the garri finally gets the right texture, scoop everything out of the fryer and repeat the process of frying another quantity of garri until you finish everything.
Spread the garri in a thin layer and allow it to cool
Sieve or grind the garri to break larger granules
Pack your garri in a dry place, and start enjoying your meal.