Garri making processGarri (also known as gari, garry or gali) is a popular West African food made from cassava tubers. The spelling 'garri' is mainly used in Cameroon, Nigeria, Sierra Leone, Benin, Togo and 'gari' in Ghana.In some sub-Saharan regions of Africa, it is referred to as 'gali‘
To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash is placed in a bag then placed in an hydraulic press machine to remove excess starchy water. When the cassava has become dry enough, It is then sieved and fried in a large frying pot . The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour.
Traditional garri production mainly depend on manual work;
New garri production technology mainly use the machine to replace the manual work
Steps of garri making process by the garri making machine :
1 Peel the cassava tubers. Try as much as possible not to peel too deep
2 Wash the peeled cassava tubers. Use a lot of water because this is the only washing prodcess during garri making.
4 After the grinding, the cassava powder (still watery) need to be packed in bags and drilled to ultimate dryness by the hydraulic press.
5 Using a wide sieve, sieve off the fine cassava powder from other particles.
6 Then, using a wide frying pan, fry the powder in reasonable portions until it becomes very dry and brittle .
7 Pack your garri in a dry place, and start enjoying your meal.
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