Cassava is a tuber crop native to
South America; However, Nigeria is the world's leading producer. It contains
very high level of starch, and is processed in many ways to get an edible
end-product. In this article, we are going to see how to make cassava flour
(called garri) from raw cassava.
Steps
- 1
Peel off the back of the cassava tubers. Try as much as possible not to peel too deep
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- 2
Wash the peeled tubers. Use a lot of water because this is the only washing you are
going to do.
- 3
Cut the tubers into medium sizes. This is because they are going to be ground in a grinding
machine. Smaller sizes increases the speed.
- 4
Take them to the machine (usually a very big one) and grind
them.
- 5
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.
- 6
Using a wide sieve, sieve off the fine cassava powder from
other particles.
- 7
Then, using a wide frying pan, fry the powder in reasonable
portions until it becomes very dry and brittle (see the picture above).
- 8
Pack your garri in a dry place, and start enjoying your meal.
- 9
For guidelines on how to cook the garri, refer to the
article: How to Make Eba.
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