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How To Make Garri (Comprehensive Guide)

Garri is a dry crisp and granular flour made from fresh cassava pulp. Cassava is a common crop in Central and South America and in the tropical areas of West Africa.

It is one of the many foods that are not edible raw because they have harmful substances and anti-nutrients in their skins and flesh.

They need to be processed or cooked well to remove the toxins and make them safe and tasty to eat.

Some of the popular products that cassava can be turned into are garri, topiaco, cassava flour, and chips.

The different steps involved in making these products from fresh cassava reduce the toxicity to a level that is suitable for human consumption.

In this article, we will focus on garri, especially how it is made from fresh cassava pulp.

We will explain the whole process of producing garri from fresh cassava and show you how to store garri properly for longer use.

Toxicity of Cassava

Cassava, as we have seen, is a harmful root tuber when it is raw because it has toxins in its skin and flesh.

The main toxin is a chemical compound called linamarin which turns into hydrogen cyanide when it is eaten.

Cyanide exposure (from breathing or swallowing) can cause problems like goiter, and nerve disorders like tropical ataxic neuropathy and epidemic spastic paraparesis.

In some cases, it can also cause death.

There is a big difference in toxicity between the sweet and bitter varieties of cassava.

Sweet cassava roots have low levels of cyanide; less than 50mg per kilogram hydrogen cyanide on fresh weight basis, while bitter cassava root can have up to 400mg per kilogram hydrogen cyanide.

It is important to process cassava roots (using effective reduction techniques) to remove the cyanide compounds in them and lower the chances of cyanide poisoning.

There are old methods that have been used for this purpose and one of the most common in West Africa is the garri making process which we’ll be exploring below.

What Are The Steps In Making Garri

The process of making garri from cassava tubers involves seven hard steps that lower the total cyanide levels by about 83-96%.

At this level, the toxins are much less than the deadly dose and are safe to eat.

The steps must be done carefully, otherwise, cyanide can still stay in the final product and harm people who eat it.

The steps to change cassava into garri are:

Peeling and Washing Of Cassava Roots
Grating and Bagging
Fermenting and Dewatering
Re-sieving (or Grading).

1) Peeling and Washing Of Cassava Roots

Peeling is the first and a very important step (if not the most important step) in the garri making process.

Peeling, like other steps, helps to remove the toxins from cassava roots by getting rid of the skin and cortex layer which have the most cyanide compounds.

By getting rid of these parts, about 50% of the total toxins in cassava roots is reduced. Fresh and good cassava roots should be used for making garri.

Peel off the skin and cortex layer (or the inner cream layer) of the cassava root using a sharp knife or a peeling machine.

Avoid cutting the roots with a knife or peeler to get more garri from them.

Any bad or hard parts of the cassava roots should be cut off as well.

After peeling, wash the bare cassava roots with clean water to remove dirt and stains which can spoil the quality of the final product.

2) Grating and Bagging

Grating breaks down the cassava roots and releases hydrogen cyanide which is the poison made in the stomach when cyanogens are eaten.

Most of the hydrogen cyanide (and other types of cyanides) are removed during later fermentation, dewatering, roasting and drying steps.

Grating is good at removing linamarin (which is the main type of cyanide in cassava roots).

After washing, let the cassava roots dry for about an hour, then turn them into a wet paste.

A machine or a hand grater can be used for this. The hand grater is usually a piece of metal sheet with holes on one side to make a rough surface on the other.

One way of hand grating is rubbing the cassava roots against the rough surface of the metal until only about 3% of each cassava root is left.

These bits are too small to grate because of the risk of hurting fingers on the metal surface.

During grating, put the wet cassava paste into a clean bowl and then move it into a bag; a jute bag, a plastic bag with holes, or a clean woven plastic bag.

3) Fermenting and Dewatering

Fermentation removes some of the hydrogen cyanide in water by soaking for a long time. Dewatering gets rid of most of the cyanide in the water that comes out of the mash.

Method one (Fermenting before dewatering):

Put the bag of mash on a rack and let it ferment for 1-4 days depending on how you like it. Fermenting for longer makes the final product more sour but also removes more cyanide than fermenting for shorter.

At least 72 hours of fermenting is good for getting rid of cyanide. During fermenting, some of the white water from the mash will come out of the bag.

After fermenting, take the bag of mash from the rack and press it using a machine or a screw.

Take the bag out of the press when the mash has about 40-50% water in it. You can tell that by seeing when the white water stops coming out of the bag and the bag is still wet.

Don’t take out too much water or the garri will not roast well. Leaving too much water will also make the garri clumpy when roasting. Aim for 40-50% water in the mash.

Method two (Fermenting and dewatering at the same time):

During fermenting, put pressure on the bag of mash by putting heavy stones on it, or by twisting the top of the bag and squeezing water out of it.

Pressing the bag between wooden poles with ropes would also work. Make the bag tighter every day to help more white water come out.

Fermenting is a very important step for the taste, smell, safety and texture of the final product.

Sieving is needed to get a uniform grain that is good for roasting.

During sieving, the lump made from the dewatering step is broken into smaller bits (by hand or a hand machine or a power machine).

Big lumps and stringy parts of the grains are taken out.

Take out the hard lump from the bag and make it into smaller grains (or grits). Use hand, hand sieve or a mechanical sieve to do this and make sure to take out stringy and lumpy parts.

5) Roasting

Roasting eliminates some of the remaining cyanide from fermentation by means of evaporation.

It is a crucial operation in terms of the development of flavor and edibility of garri. Roasting partially gelatinizes garri and dries it to a moisture content of 18%.

Smear a thin layer of edible oil onto a large roasting pan, cast over fire.

Traditional roasting methods employ shallow cast-iron pans or earthenware pans, over an open wood fire, whereas modern industrial methods employ a mechanized garri frying/drying machine.

The use of red oil facilitates cyanide removal more compared to other fats and oils. Red oil produces a yellowish tinge on the final product and gives it a finer texture.

Fats and oils with good nutritional value should be used to supplement the loss of nutrients of high value from the cassava roots during processing.

Transfer the grits from the sieving operation (in batches) onto the surface of the frying pan and cook using a combination of stirring and quick pressing of the mash against the hot surface of the pan.

Use a large wooden spatula or a calabash for the operation and allow intermittent breaks (while stirring) to allow proper gelatinization of the grits.

When the temperature of the mash reaches 80 to 85 degrees (about 30-35 minutes), or the grits are cream white and crisp, the frying operation is completed.

Leave a small amount of garri on the frying pan to facilitate the roasting of the next batch.

Drying eliminates the remaining cyanide from the roasting operation by means of evaporation.

At the end of drying, about 83-96 % of the total cyanogenic content of cassava is reduced and the final product is edible and stable.

The final moisture content of the cassava mash is also reduced to about 10%, so the product is more crisp.

Transfer the roasted garri onto an elevated platform in the open air and spread thinly, allowing to cool completely in order to evaporate any remnant of cyanide from the preceding stages (about 4-5 hrs).

7) Re-sieving or Grading

Re-sieving ensures a finer and more even granules of garri.

Re-sieving improves the aesthetic value of garri, which is an important factor for sellers during marketing.

After drying, grade the resulting granules by sieving (using a standard sieve size) to produce finer granules.

Improving the Nutritional Contents of Garri

Garri produced from the method above has a not so impressive nutrient profile.

The biggest issue isn’t the modest nutritional content of the cassava roots from which it’s derived, but rather in the nutrient-leaching process that takes place during garri production.

Essential nutrients like vitamin C and protein, initially present in substantial amounts in cassava roots, are diminished to near negligible levels once processed into garri.

What remains is a carbohydrate-heavy grain (comprised largely of resistant starch), offering a meager amount of essential vitamins, minerals and other nutrients.

However, this can be rectified by fortifying garri with nutrient-dense foods during processing.

Fortification Techniques for Garri:

Incorporation of Palm Oil:

Palm oil is a rich source of Vitamin A. Adding it during the roasting or fermentation stages significantly augments the Vitamin A content in garri, thus enhancing its nutritional value.

Selection of Yellow Cassava Cultivars:

The yellow flesh variety of cassava brims with vitamin A compared to its white counterpart. Using yellow cassava cultivars would result in a more nutrition-packed product, particularly pumping up its vitamin A content which is crucial for maintaining good vision and fortifying the immune system.

Introduction of Protein-Dense Foods:

Protein-rich foods like soybean and its derivatives such as paste, milk residue or flour can be incorporated into garri to augment its protein concentration.

How To Store Garri

Just like any other food product, garri requires appropriate storage measures to prevent the onset of spoilage, particularly from mold growth and moisture accumulation, both factors that can adversely affect its crispness and shelf life.

Garri should always be stored in plastic bags or polyethylene bags that are lined with plastic, ensuring airtight conditions.

This step is pivotal as it prevents moisture ingress which could trigger deterioration and dampen its cherished crisp texture.

Furthermore, it’s crucial to place these bags on pellets or elevated surfaces rather than directly on the ground.

A well-ventilated room is an optimum space for storage because it helps maintain relatively constant temperature and humidity levels.

By adhering to these storage steps, you can preserve your garri in prime condition for up to a year.

How to Make Garri (Cassava Flour) from Raw Cassava

Last Updated: October 1, 2023 References

This article was co-authored by Elsie Glasu-Atunuwa and by wikiHow staff writer, Amber Crain . Elsie Glasu-Atunuwa is a West African Chef and the Founder of Trices Cafe and Lounge in San Antonio, Texas. Elsie learned to cook from her mother, using only the finest ingredients to create great flavors. Her mother’s training and her own imagination allow her to create delicious traditional West African dishes to satisfy customers, friends, family, and colleagues. Her team specializes in serving dishes from Nigeria, Ghana, and Cameroun. They also offer catering for all occasions. Elsie studies General Science and holds a doctorate degree in Nursing from Grand Canyon University. There are 7 references cited in this article, which can be found at the bottom of the page. This article has been viewed 146,048 times.

Cassava flour, traditionally called garri, is made with fresh cassava root. It's very common in West-African countries such as Ghana, Sierra Leone, and Nigeria. The process for making garri isn't difficult, but it does require some traditional techniques that may be unfamiliar to you. Don't worry—we're going to walk you through the process from start to finish and explain everything you need to know!

Peel off the skin of the cassava tubers.

Use a vegetable grater or peel the skin off with your fingers.

A sharp paring knife will also do the trick. [2] X Research source

Chop the root into smaller pieces.

Cut off and discard the ends with a sharp knife.

Cutting the root into smaller pieces makes it easier to grind.

Wash the peeled tubers with water.

Rinse thoroughly since the skin sheds a lot of dirt during peeling.

Grind the pieces with a cassava mill.

The mill reduces the cassava root to a watery, pulpy mash.

If you don’t have access to a motorized grater, use a manual cassava grater or rasper instead.

Pack the pulp in baskets and wait 1-2 days.

Store the pulp at room temperature so it ferments properly.

Fermentation is crucial for breaking down the cyanide compounds in cassava root. If the cyanide isn't broken down, your batch of flour could be lethal. Proper fermentation is very efficient at this job, though, so try not to worry!

Transfer the pulp into porous bags.

Polypropylene sacks can also be used for this purpose. [8] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source

Put the bags under heavy weights for 1-2 days.

This removes most of the moisture from your pulp.

If you have a manual screw press, use that to "de-water" the pulp a lot faster. [10] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source
If the pulp still looks a bit watery after 2 days, give it 1 more day to finish the process. [11] X Research source

Press the pulp through a wide sieve.

Pressing separates the powder and removes fibers and lumps.

Traditionally, the powder was pressed through a sieve made of palm branches. [13] X Research source

Fry the powder in a pan until it’s very dry.

Working in small batches is more efficient and thorough.

Heating the flour gets rid of any remaining cyanide gas, so it's really important! It also kills enzymes and microorganisms in the flour.

Grind the garri and store it in an airtight container.

As long as garri is properly stored, it stays fresh for 6 months. [16] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source

Community Q&A

Expert Interview

Thanks for reading our article! If you'd like to learn more about cassava (yuca), check out our in-depth interview with Elsie Glasu-Atunuwa .

↑ https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/cassava-flour
↑ https://www.dominicancooking.com/19155-how-to-peel-yuca-cassava.html
↑ https://www.igboguide.org/guests/garri-process.htm
↑ https://edepot.wur.nl/175663
↑ http://www.fao.org/3/au140e/au140e.pdf
↑ https://www.cooksinfo.com/gari-cassava

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How To Process Cassava Into Garri

This cassava processing guide will take you through every step you need to know on how to process cassava to garri.

You will find this article very helpful especially if you wish to make money from this area of the cassava farming business.

Follow this step-by-step guide to cassava processing and you will be well on your way to producing tasty garri.

Alright, let’s dive right into it.

Table of Contents

What is Garri

Garri is a type of carbohydrate food that you get from processing raw cassava.

It is a major meal in many West African countries, especially Nigeria and the Igbo people in particular.

You can eat garri by soaking it in cold water with sugar or honey.

To make the food very rich, you can add milk, coconut, palm kernel nuts, dry fish, groundnuts, or porridge beans (cowpea).

Another way to eat garri is by making pasta with it and eating it with a delicious soup like egusi soup, okra soup, vegetable soup, etc.

What is the shelf life of garri?

The way you process your garri and how you store it can affect how long it will stay on the shelf.

When you process cassava properly you can store it for up to six months or more.

Fry or Roast your garri properly to reduce its moisture content which is usually the main cause of spoilage.

To make your garri have a longer shelf-life you must properly dry it to lower moisture content level using airtight plastic buckets.

Do not store garri in a moist environment or leave them open in areas with high humidity.

If you do this, your garri will begin to develop molds and spoil.

Package your garri properly in sacks and store them in a cool dry place.

Cassava Processing into Garri

Of course, you already know that you first need to harvest the quantity of cassava that you will use to produce garri.

In processing cassava into garri, the raw cassava must undergo a series of processing steps.

The cassava processing steps include the following;

Harvest and sort your cassava to get the best
Peel the cassava roots
Wash and clean the cassava root
Grate the cassava roots into a mash
Ferment the Cassava Mash to Remove Hydrocyanic Acid
Press the cassava sack to drain the water in the garri
After draining the garri mash, sift the wet cake into grits
Fry or roast the grits to form edible garri
Spread the garri in a thin layer and allow it to cool
Sieve or grind the garri to break larger granules
Pack the garri in airtight bags and store them properly

The essence of subjecting your cassava to all these processes is to remove the hydrogen cyanide in cassava and produce the desirable flavors.

This research by researchers at Ohio State University shows that the proper processing of cassava – drying, soaking in water, rinsing, or baking effectively reduces cassava’s cyanogen content.

Frying or roasting (whichever word you prefer) the garri will drive off cyanide gas and destroy enzymes and microorganisms.

This will make the garri dry, and fit for immediate consumption, and the product will have a longer shelf life.

The end product is creamy-white or light-yellowish granular flour with a slightly sour flavor.

Some people add palm oil to their garri to give it a yellowish color. However, this is dependent on your taste.

How to process cassava into garri

Step 1: harvest and sort your cassava to get the best.

This is the last step in cassava farming and the first step in the process of garri production.

After harvesting your cassava from the farm, select only healthy whole roots that are appropriate for producing garri.

Because there is a need to select healthy cassava tubers, you need to sort your roots and pick the best ones.

After the sorting, transport the tubers to the cassava processing plant.

Harvested cassava to be processed into garri

Step 2: Peel the Cassava Roots

When you reach the cassava processing plant, peel the cassava root using a knife.

You can also peel the roots before taking them to the cassava processing plant, especially if the processing plant has a good waste disposal system.

Some processing plants have complete cassava processing machines including peelers which you can use to peel larger quantities of cassava.

Step 3: Wash and clean the cassava root

Wash the fresh cassava roots in clean water to remove excess mud and sand.

Use a clean sponge or scourer to wash the cassava clean, removing extra peel, spots, or dirt.

There is a special garri processing machine for this step too.

This step of Garri processing is very important so that the quality of the final Garri is without sand.

Step 4: Grate the Cassava Roots into Mash

The need to grate cassava roots into mash is to remove some cyanide from the roots in the process.

In ancient times, people use a rough metal sheet to grate the cassava by hand. They usually sustain severe injuries on their fingers.

Nowadays, there is more efficient cassava processing machinery which is safer and easier to operate.

There are also many locally fabricated garri processing machinery in Nigeria that you can get at an affordable price. However, the grating machine must be one with a stainless steel grating drum.

If you use a grater that is in any way less than stainless steel, you may be risking introducing rust and contaminating your product.

To grate the cassava using cassava grating machinery, load the roots carefully onto the engine while it is running to grate it into a mash.

Collect the mash from the output port of the machinery into a clean bowl.

The next step is to pour it into a clean polythene sack and allow it to ferment and drain.

A local garri press for cassava processing into garri

NEVER Ever try to use your hands to force the roots deeper into the grater while it is still running!

OMG! I can’t imagine the gravity of injury you will sustain if the machine mistakenly grabs your hand.

Step 5: Ferment the Cassava Mash to Remove Hydrocyanic Acid

The essence of fermenting the cassava mash is to get rid of the hydrocyanic acid (HCN) which is natural in cassava tubers.

You must control the fermentation process properly because if you leave it to ferment for a very short period, it will result in incomplete detoxification and a bland product.

If you leave the cassava mash to ferment for too long a period, it will give the product a strong sour taste.

So, both over-fermentation and under-fermentation of garri will greatly affect the texture of the final gari.

How to Ferment Cassava mash in cassava processing

Collect the cassava slurry into a clean polythene sack.
Tie the sack using a very strong chord
Arrange the sack of cassava slurry in the fermentation rack.
Allow it to stay for one or more days to ferment
While waiting for the garri to ferment enough, prepare the press for pressing.

Step 6: Press the cassava sack to drain the water in the garri

Before going into sifting and frying the garri, you need to drain the water completely.

You know you can’t achieve that by squeezing the bag of garri with your hands.

So, you have to Load the bags directly onto a hydraulic press and tighten them very well.

Some people, especially those in rural areas, use wood and strong chords to tie the bag of garri. Some, place a heavy stone on the bag of garri to increase the pressure.

This is a very slow and unhygienic method of draining water from your garri. It is not a good method for a commercial garri producer.

The key thing to note in this step is to find the perfect moisture balance for the garri.

If after pressing the garri mash it is too wet, it will get lumpy during roasting. Also, if it is too dry, it will be too floury and dustlike.

How to know that the garri is ready for frying is that it will form a firm wet cake inside the bag.

Another way is when no more water comes out of the bag, it means that the garri is ready for the next step.

You will need to break it apart so that it comes out in smaller blocks which you can crush with your hands for sifting.

Step 7: After draining the garri mash, sift the wet cake into grits

In this step, all you have to do is to take out the wet garri cake and break it down with your hands.

What you will have will be grits of garri. Using a sifter, sift the garri grits to remove the lumps and fibrous roots it contains.

The aim is to obtain a high-quality product with uniform-size granules.

Step 8: Fry or roast the grits to form edible garri

To fry the garri, gently spread some quantity of the grits into a frying pan or a garri fryer made of stainless steel material.

A garri fryer can make use of electricity, natural gas, firewood, or charcoal as the heat source.

Whatever the source of heat is does not matter, what matters is the consistency of the temperature.

Use a temperature of 80 ºC/175 ºF to fry the garri until it is okay for removal.

If you use lower temperatures, the product will simply dry up slowly and produce a dry white powder.

Also, if the temperature is too high, it will result in the charring of the product and it will make it stick to the roasting pan.

One thing you must do is always stir the garri until it is ready for evacuation from the fryer.

Doing this will make the heat spread uniformly throughout the garri roasting process.

You can also use an air fryer for this process.

How to know that your garri is ready after roasting?

Scoop a little quantity of the garri out of the fryer
Let the hot garri cool down a little
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.

Step 9: Spread the garri in a thin layer and allow it to cool

After roasting the garri, spread it in a thin layer on a platform that is higher than ground level and allow it to cool.

The reason for spreading the garri on a high platform is to prevent sand from entering it.

Also, when you are cooling your garri, make sure the environment does not have high humidity.

Garri is hygroscopic, meaning it absorbs moisture from the air.

As a result, you must ensure that the humidity of the environment is conducive and dry enough for the garri.

Step 10: Sieve or grind the garri to break larger granules

As soon as the garri becomes cool enough, use a sieve to remove the larger granules in the product.

Alternatively, you can use a grinder to break down the larger granules into smaller ones.

Some people just pack everything the way it is.

In fact, a woman once told me that if you make eba (garri pasta) it rises better when it has granules.

There’s no justification for her claim anyway. If it’s true, please share it in the comment. Thanks.

Step 11: Pack the garri in airtight bags and store them properly

You have come to the final stage of this guide for cassava processing into garri.

Because of the hygroscopic nature of garri, it should be packed in airtight and moisture-proof bags.

This is very important especially in areas of high humidity, to prevent mold growth.

Pour the fine Garri into a plastic lining inside a woven polythene sack and store it in a cool dry place.

How do you make garri?

After growing and harvesting fresh cassava , peel the tubers, wash and grate them to produce a mash. Use a porous bag to bag the mash to remove excess water. If you want the yellow garri then add red palm oil and mix thoroughly before bagging.Placed the bag in an adjustable press machine, allow to drain for some hours, and then sift to remove fibrous roots before frying.

What is the English name of garri?

The English name for garri is granulated cassava or cassava granules. You can also call it Coarse-grained cassava.

Does garri expire?

Yes, garri can expire and go bad if you do not store it properly. With proper storage, garri has a shelf-life of six months or more.Make sure to dry the garri properly before storage to preserve it for a long time.

How do you remove cyanide from garri?

The process of making garri follows a series of operations such as grating, draining, fermenting, and roasting. During those stages of processing cassava to garri, about 80 to 95% of cyanide is removed.

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23 comments.

who will teach me how to grow me chicken and state gari project

I haven’t started it but I found the article so interesting and simple to follow.more upgrade.

Nice. I look forward to you own result when you apply the steps recommended in this article.

Best wishes.

Very explicable!!!

Thank you. I’m glad you found this cassava processing guide helpful.

Weldone agronomist more grace

Thank you, Daniel. I’m glad this guide on how to process cassava into garri was helpful to you.

Mr. Chibuzo God bless you sir

Thank you very much.

This is a great write up. God bless this hand

Thanks, a lot.

God bless the innovator of this program, Mr Mbazu Chibuzor, you’ve really done well for humanity, even the lay man can lay hands on it and succeed in the business.

Thanks, for your feedback.

Thank you this information.

You are welcome.

This is a very interesting research and it is informative and very practical. Additionally, to hasten the fermentation process and achieve desired taste and flavor of gari, one can add an inoculum from a previously fermented gari.

Thanks for sharing this tip.

What the woman say is true, the eba draws well when it has granules. Boil your water, put in a bowl and add your garri, cover it for five minutes to soak before turning it

Thanks for laying emphasis on that, Glory.

Thanks for this teachings

You are welcome, Debbie.

Thanks so much for your help

You’re welcome

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Garri is a popular staple food in many West African countries, including Nigeria, Ghana, and Togo. It is a versatile food made from cassava, a root vegetable that is commonly grown in the tropics. In this blog post, we will explore the history of garri, its nutritional value, and how it is prepared and consumed in West Africa.

History of Garri

The origins of garri can be traced back to the Yoruba people of Nigeria, who have been making it for centuries. In the Yoruba language, garri is known as “gari,” and it was traditionally made by women who would peel, wash, and grate cassava roots, then ferment the resulting pulp for several days before sieving and roasting it to produce the final product. Today, garri is made using more modern methods, but it remains an important food in West African culture.

Nutritional Value of Garri

Garri is a high-carbohydrate food that is rich in dietary fiber, vitamins, and minerals. It is also low in fat and protein, making it an excellent source of energy for people who engage in physically demanding activities. Some of the key nutrients found in garri include:

Carbohydrates: Garri is primarily made up of carbohydrates, which provide the body with the energy it needs to function properly. One cup of garri contains approximately 140 grams of carbohydrates.
Fiber: Garri is an excellent source of dietary fiber, which can help to regulate digestion and prevent constipation. One cup of garri contains approximately 6 grams of fiber.
Vitamins: Garri contains several important vitamins, including vitamin C, which is important for immune function, and vitamin B6, which is important for brain development and function.
Minerals: Garri is a good source of minerals such as potassium, magnesium, and calcium, which are important for bone health and muscle function.

How Garri is Prepared and Consumed

Garri is a versatile food that can be prepared and consumed in many different ways. In West Africa, it is often eaten as a porridge or mixed with water to make a dough that can be shaped into balls and eaten with soup or stew. Some people also use garri as a substitute for wheat flour in baking recipes.

To prepare garri, the cassava roots are first peeled, washed, and grated to produce a pulp. The pulp is then fermented for several days, during which time it develops a slightly sour taste. The fermented pulp is then sieved to remove any large fibers and roasted in a pan until it is dry and crunchy. The final product is a fine, golden powder that can be stored for long periods of time.

Garri is an important food in West African culture, providing a rich source of carbohydrates, fiber, vitamins, and minerals. It is a versatile food that can be prepared and consumed in many different ways, making it a staple food for millions of people across the region. Whether eaten as a porridge, shaped into balls, or used as a substitute for wheat flour, garri is a delicious and nutritious food that has been enjoyed for centuries.

Garri is a popular staple food in Nigeria, made from cassava. Although there are different methods of making garri in Nigeria, the following is a general guide on how to make garri:

Materials Needed:

Cassava tubers
Wooden spatula
Firewood or gas cooker

Instructions :

Harvest and Peel the Cassava: Harvest the cassava from the farm and peel off the brown outer layer. Cut the cassava into smaller pieces to make it easier to grate.
Wash the Cassava: Rinse the cassava pieces with clean water and ensure that they are free from sand and dirt.
Grate the Cassava: Use a grater or a cassava processing machine to grate the cassava into a pulp.
Ferment the Pulp: Put the grated cassava pulp into a bowl and add some water to it. Mix the pulp and water thoroughly and cover the bowl with a clean cloth. Leave the mixture to ferment for 2-3 days or until it develops a slightly sour smell.
Sieve the Pulp: After the fermentation period, pour the fermented cassava pulp into a sieve and wash it with clean water. Use a wooden spatula to press the pulp and extract as much water as possible.
Dry the Pulp: Spread the cassava pulp on a clean sack or cloth to dry. The pulp can be dried using the sun or over a low heat source. It is important to constantly stir the pulp while drying to prevent it from burning.
Sieve the Dried Pulp: After drying, sieve the dried cassava pulp to remove any lumps and obtain a fine powder.
Roast the Powder: Roast the cassava powder in a large pot over low heat. Stir the powder constantly with a wooden spatula to prevent it from burning. The powder is ready when it turns golden brown and is dry and crunchy.
Cool and Store the Garri: After roasting, allow the garri to cool before storing it in an airtight container. The garri can be stored for several months.

In conclusion, making garri in Nigeria is a simple process that requires patience and attention to detail. The quality of the final product depends on the quality of the cassava, the fermentation process, and the roasting. Garri is a staple food in Nigeria that is enjoyed by millions of people and is a good source of energy and essential nutrients.

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Garri Is My Family’s Favorite Food Tradition. Here’s How to Make It Yours

By Chisom Peter Job

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My grandma dips a spoonful of brown beans into a bowl of the cold, thick porridge made from cassava and brings it to her lips. This is her favorite food: garri and beans. “This is how I used to eat it with your grandpa when he was alive,” she tells me.

Grandma grew up in Item, Bende LGA in the Abia state of Nigeria. As the first child in the family, she became a second mother to her younger siblings after the death of their parents, and the sole breadwinner once again, years later, after her husband died during Nigeria’s civil war. “Things became hard after his death,” she says, talking about how the family went from rich to poor after the Igbo massacre , how it took years to get back everything they lost. “We drank garri without sugar because we couldn’t afford it. Garri was the easiest thing to get at the time.”

My mom drinks garri with a mixture of cooked peanuts when she’s tired of cooking. It also does the work of satisfying her between meals, and she began serving it to me when I was barely two. Maybe this is why my grandma sometimes calls my mom her favorite daughter-in-law; despite being born in different generations, the two of them have been eating garri for decades, and never miss an opportunity to sit down together over a pair of bowls.

What is garri?

Garri, pronounced gah-ree , , is made from granulated cassava, a root vegetable that’s poisonous unless you peel and cook it first. Commonly found in West Africa, there are two types of garri: yellow and white. The flavor depends on how long it’s been fermented and the presence of palm oil.

Originally native to South America, cassava was introduced to West Africa in the 16th century by Portuguese colonizers. Garri became popular in Nigeria in the 19th century after formerly enslaved people began to return from Portugal and introduced a method for processing cassava. Today, garri is found in homes throughout the country, and, because it’s typically affordable and rich in fiber, and contains important trace minerals, has been described by many as a lifesaver when times are lean. When I was a student living in Lagos, garri was a means to an end for me and my classmates, there to fuel us while we studied for exams in the middle of the night or early morning. It has also served as the go-to food for me whenever I come home tired and hungry, with no strength whatsoever to prepare anything. Its subtle flavor and smooth texture makes you want more and more, until your plate is empty.

How do you make it?

Garri can be served hot and savory, cold and sweet, or as a creamy chilled pastry. On its own, it doesn’t have much flavor, so how you prepare it makes all the difference.

Cold: Mix 1 cup garri with 1 cup of cold water , honey or sugar for sweetness (add a pinch of salt to enhance it further),a splash of milk , and something for texture, like peanuts , groundnuts , or broken-up biscuits . I like to use Oxford Cabin Biscuits from Nigeria, along with both sugar and salt, milk, and ice.

Hot: Pour 2 cups of boiling water into the bowl, followed by 1 cup of garri , then mix the two until smooth and lump-free, and shape the substance into a doughy ball. Serve with soup—anything from a classic vegetable broth to a thick West African soup like egusi. Garri is perfect for dipping.

Pastry: Add 2 cups of garri to 2 cups of cold water , and stir it to make a paste. Then add at least 3 tablespoons of granulated sugar and half a cup of room temperature butter and stir until smooth. In a separate bowl, mix 3 tablespoons of powdered milk , 2 tablespoons of powdered chocolate or two drops of strawberry flavoring , then add it to the first bowl, stir until smooth, pour it into a cake pan and refrigerate for 1-2 days. Want to make it look pretty? Decorate it with butter, which you can put in a piping bag and use to create flowers and other patterns. The result is known as garri cake, slightly sweet and very creamy. It is made for occasions such as birthdays or picnics.

Where can you get it?

You can find garri at African import stores or online ( Amazon sells it in its raw, granulated form so you can prepare it however you like). Want to eat it hot and pre-cooked? Check out your local West African restaurant.

In my family, we eat garri with our dinner five days a week. Coming home to the aroma of warm soup with a side of hot garri—this is our tradition. For generations, garri has been our lifeline. Maybe it can be yours too.

Prices Ghana

Gari production in ghana: step by step guide.

Gari (also known as tapioca or Garri) is the most commonly sold processed cassava product in Ghana and Africa today. Estimates suggest that more than 75% of the cassava grown in Africa ends up being processed into gari.

Gari prices are often thought of as a good way to figure out how much cassava people want and how much is available.

However, the price of cassava and its derivatives has skyrocketed in recent years, particularly in Ghana. Because of Africa’s population expansion, it has become impossible to produce enough cassava to feed a large number of ‘ordinary” Ghanaians.

Even though Ghana has a good climate, fertile soils, and cheap labor, it hasn’t been able to fully benefit from the huge profits made by the world’s cassava trade.

The gari prices are a good indicator of the demand for and supply of cassava in the market. Fufu, lafun, and abacha are some of the other processed cassava products that are popular in the traditional (food) market. Although it is still in the early stages of development, the potential for automated cassava processing in Ghana is quite great.

In this post, we will provide a step-by-step guide on how to produce garri in Ghana. This post is meant for people who want to produce Garri for sale as well as those who want to produce it for personal consumption.

The following are the primary phases in the garri-producing process:

Sorting the cassava tuber : Some roots of the cassava tuber may be damaged or decayed after harvesting. These are sorted in order to pick the wholesome roots for processing; only healthy roots (i.e., those that are free of rot or other damage) should be used in the processing procedure.
Cleaning and peeling cassava roots: Freshly gathered cassava roots are coated with soil and dirt, and they must be washed and peeled. In the garri production process, the roots are peeled to remove the outer brown skin and the inner thick cream layer, and they are then cleaned to remove stains and debris. It is important to check the water supply on a regular basis to ensure that it is not filthy or polluted.
Grating of the cassava : Gratification of cassava is a step in the process of removing cyanide and making the root suitable for consumption. Automatic graters are needed in the cassava mash manufacturing process in order to make enough cassava mash to meet market and industry needs.
The de-watering and fermentation stages : This is where the cyanide in the cassava mash is removed. The amount of water in the mash is reduced by the use of a hydraulic press. After that, the bags are left to drain and ferment for a few days before being used again.
Granulating: Cassava mash is mechanically reduced in size, resulting in fine granules with a higher surface area, also known as grits.
Gari frying: The grits are roasted or fried in a hot frying tray or pan to produce a dry and crispy texture. Garri is often white or cream in color, although it can be yellow if prepared from yellow cassava roots or fried in palm oil. Gari is created from yellow cassava roots or fried in palm oil. It is critical to ensure that the flavor and odor are acceptable to local customers before proceeding. Gari is made from yellow cassava roots and palm oil, which are both high in vitamin A and provide a nutritious source of energy. They are stretched on a high platform in the open air to cool and dry after they have been roasted.
Sieving : The Gari is sieved to remove coarse particles, and a standard-sized sieve is used to generate fine granules from the coarse particles once they have been separated. The big grains are broken down into smaller pieces with the help of a grinder.

That’s all in the step-by-step guide on garri production in Ghana.

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Process for Making Garri

by TRWCBlogger | Jul 8, 2020 | Blog | 0 comments

The overall process to prepare garri is as following:

Garri is a carbohydrate based food consumed in many West African countries, Nigeria and Igboland. Processed from Cassava ( akpu ), Garri in its raw form is creamy-white or light-yellowish flour with a slightly fermented flavor.

Essentially, both varieties of Garri have the similar processing methods; the yellow color can be achieved simply by adding a few drops of palm-oil ( mmanu nri ) to the cassava flour during the frying/drying stage. To produce Garri from cassava tubers, the following are required:

1.Cassava tubers ( apku ): Harvested from farms and must be used within seventy-two (72) hours.

2.Kitchen knife ( mma ): Will be used to peel off back of the cassava and cut them into smaller sizes.

3.Water ( mmiri ): To achieve maximum hygiene, water would be required to wash the peeled cassava tubers as many times as possible. After thorough washing, the cassava tubers are packed into sack(s), bowls or a wheel barrow for easy transportation to the cassava mill.

4. At cassava mill: At the mill, the washed cassava would be grinded, packed into sacks and drilled to dryness (fermentation occurs at this stage).

A typical Garri mill in Igboland

A cassava grinding machine

A mill attendant

5.Sieve ( nyo ): Required to sieve off the fine cassava powder from the other constituent particles.

A woman demonstrating how to use the sieve

6. Frying pan ( agbada ): Required to fry the fine cassava powder until it is dry.

Demonstrating how to use the frying pan.

7. Firewood ( nku ): A source of heat. 8. Sacks ( akpa ): Will be used to pack the dry cassava powder (Garri). 9. Palm-oil ( mmanu nri ) – optional: Can be added to the fine cassava powder at the frying stage if a “yellow” Garri is desired.

Garri can be served in two prominent forms:

Preparation Process: Utara : A reasonable quantity of Garri is added little-by-little into a bowl of boiled water until the mixture becomes saturated. A wooden stick( eku ) is used to stir the content of the bowl until it is even. Serve the Utara with any native Igbo soup in different dishes.

Soaked: A reasonable amount of Garri is poured into a hollow plate or cup of clean water and allowed to soak for about thirty (30) seconds. The soaked Garri can be served with groundnut seeds( opapa ), dried meat ( anu nkpo ) or bean cake( moi-moi/akara ) with a little amount of sweetener if desired.

Beside Rice( osipaka ), Garri is arguably the most consumed food in Igbo land; hence, its nickname “The common-man’s food”.

Source: igboguide.org

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IgboGuide.org Igbo Culture | Igbo Language

How to prepare garri from cassava tubers, guest author: onyeagba joseph chinonye.

Garri (Cassava) Production Process Complete Guide

Some people might be wandering the process involved in the production of garri, you might be asking questions like what is garri? how is garri made? From what is produced? How is being processed and all that? You don’t need to worry because in this article we are going to be telling you all the processes involved in it.

Garri is a carbohydrate food that you get from the processing of your raw cassava.

As we all know, it is a major food or meal for West African countries, most especially Nigerians and in Nigeria, the Igbo people in particular, that’s why it can also be called garri Nigeria or Nigerian garri sometimes…. Smiles!

Garri food can be eaten by mere soaking it in cold water with honey or adding sugar to it, to make it very rich you can add coconut, palm kernel nuts, dry fish, milk, groundnut, you can also make swallow or pasta with garri and when preparing a delicious soup like okra, egusi soup, vegetable soup, groundnut soup, ayoyo soup and beans soup etc.

The way you process your garri most of the time and how you store them can normally affect how long it will stay on the shelf or in the store because when your cassava is not well processed it cannot last for long in the store room.

Therefore when you process your cassava very well and properly, you can store it for a long period.

It can be stored for a period of six to seven months or more. You have to roast or fry your garri properly to reduce its moisture content which normally contributes to early spoilage or even the cause of spoilage.

Read Also: Garri Processing and Reasons why Garri Business is a very profitable agribusiness to venture into

Garri (Cassava) Production Process Complete Guide

According to experts in the field of garri processing, they said if you want good garri to last long on the shelf or in the store, then you must properly dry it to lower its moisture content level using flat surfaces or plastic buckets.

They also advise not to keep or store garri in a moist environment or leave the garri open in areas with high humidity.

The result you get as a result of this is that your garri will begin to develop molds and spoil i.e if you leave the garri open in open areas with high humidity.

You have to package your garri very well in sacks and then store them in a cool dry place to avoid spoilage or loss.

As we have said earlier stated that garri is being processed from cassava, so to process your garri the first stage is to harvest the quantity of cassava you will use to produce the garri.

The quantity of the cassava you harvest determines the quantity of garri you get after production.

You must have that in mind because you cannot expect to harvest a little quantity of cassava from form and expert to produce a high or plenty quantity of garri and vise-versa (you cannot also harvest plenty quantity of cassava and get very little quantity of garri).

Read Also: A Comprehensive Guide on How to Plant Cassava

The choice is now left for you to decide how plenty you want to produce. When processing cassava into garri, the raw cassava now will have to undergo some services that will tell if truly you can get garri out of cassava because cassava can be used to produce or process other food apart from garri.

Another thing we should have in mind is that it is not only garri that can be produced or processed out of cassava.

Steps involved in the Cassava Processing for Garri

The following are steps that are involved in the cassava processing for garri;

1. The first step is to harvest and then sort your cassava to get the best out of it.

2. Then you peel the cassava roots into bowls or horns.

3. Wash the cassava root and also clean it.

4. Then you grate the cassava roots into a mash.

5. You will then ferment the cassava mast to remove some hydrocyanic acid

6. Press the cassava after putting them in a sack to drain the water in the garri. This stage should be done properly to properly remove the water.

7. After removing or draining the garri mash, then shift the wet cake into grits.

8. Fry or roast the grits to form the garri.

Read Also: How to Control Cassava Diseases and Pests

9. Spread the garri in a thin larger or open basin and allow it to cool.

10. Grind or sieve the garri to break larger gravels.

11. Then pack the garri in airtight bags and store properly, make sure they are properly packed into the airbag to avoid early spoilage

The main reason a propose that you subject your cassava to go through all this process, is simply to remove all the hydrogen cyanide in the cassava aid to produce a good desirable flavor.

The drying, soaking in water, and rinsing of the garri effectively help in reducing the cassavas’ cyanogen content. Then frying of the garri will help to remove cyanide gas and destroy every enzyme and micro-organism.

The end product of garri is normally cream-white or light yellowish with a little sour flavor. Some people, most the east people normally add palm oil to their garri to give it a little sweet taste.

In conclusion, after you harvest your cassava from the farm, you must select only healthy whole roots that are good and appropriate for producing garri because you need to sort your roots to pick the best out of them before you transport the tubers to the cassava processing plant for processing.

After you might have gotten to the cassava plants, offload them and then peel the cassava root with a knife as earlier stated. This can also be done before bringing the cassava to the cassava plant.

Also, make sure you wash your cassava roots properly to remove sand and mud. Wash them with a sponge in clean water to remove the extra peel, spots, and dirt.

Read Also: Best Mattress Waste (Old Mattress) Management Method

There are special machines that can help in all the garri process to ease all the stress and they also save energy and time.

To crown it all let’s quickly look at how to ferment cassava mash in cassava processing before removing and draining the water, shifting the wet cake into grits before frying which is the final process in the garri processing.

These include;

1. Collect the cassava into a clean polythene sack.

2. Tie the sack using a strong cord or rope, and

3. Then arrange the cassava slurry in the fermentation sacks

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The processes involved in garri production

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Garri is produced from cassava tubers and popularly known in Africa. It is one of popular edible food in west Africa. Especially in Nigeria. Whether mechanical garri production or manual production, the processes involved in garri production are roughly similar. It mainly includes washing and peeling, crushing, fermentation, dewatering and frying. In this article I will show you how the processes involved in garri production.

1. Washing and peeling

Usually knives will be used to peel the cover of the cassava. Then use a lot of water to wash the peeled cassava by hands.

If you have a large scale garri production, dry sieve, paddle washer and cassava peeling machine are needed.

Dry sieve machine is to remove attached impurities. In the paddle washer machine, first layer of cassava tubers can be removed. After that, cassava peeling machine is used to remove the second layer of roots. At the same time when cassava is peeled, spray water will be open to clean and wash cassava roots. The 2 garri producction machines achieve its functions all by means of friction.

2. Crushing

Firstly you can cut the cassava tubers into medium sizes by knife. This is because smaller sizes increases the speed which will save labor for cassava crushing. Then the peeled cassava roots are crushed by cassava grater machine. At this stage, people usually choose crushing cassava by machine. Because the machine can save time and labor. After crushing, we can get cassava mash.

3. Fermentation

The grated cassava is pulpy which needs to be packed into bags for fermentation. At least 2 days later, cassava mash fermentation is finished.

4. Dewatering

Someone will squeeze the water by simple wood board. Water is squeezed out by pressure and gravity.

If you want to be fully dewatered. Put bags containing fermented cassava mash into hydraulic press machine to complete dehydration process and get wet cakes with moisture around 40%.

Pouring the dewatered cassava into the pot for frying and stirrer constantly. Also there need enough firewood for fire to fry the dewatered cassava.

If you want to get high quality and good taste garri, you can use food grade stainless steel frying machine to ensure hygiene of finished product.

This is the whole processes involved in garri production. If you want to produce high quality and large garri, the garri production machine will be a good choice. Contact us to get more information about garri production machine.

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Humble Vege

Authentic African Plant-based Foods

Easy Gari Yorkor

When it involves the foremost staple of West African food, it doesn’t get any better than this. Liberians call it Gari Yorkor, Ghanaians call it Gari Yoko or Nigerians call it Gari and beans. Wondering what is yucca good for or what is red palm oil. We will show you a straightforward way to prepare an easy Gari yorkor, consisting of frugal ingredients and particularly nutritionally balanced fatty red palm oil; one of the popular Liberian recipes. I think you want to try this or have another red palm oil recipes on hand. Flavor pass mouth with this one! Curious about a no-animal-meat food lifestyle? peep instagram to see what I eat live😊.

The simplest answer to what is yucca good for is this: Gari Yorkor is a simple and popular Liberian recipe made from gari and beans. It’s a reasonable meal and makes you feel full, Africans eat for belly to full. Although it is commonly sold by street vendors and restaurants, we will show you how to enjoy gari yoko at home.

O ma give me one bowl lor yorkor and make it thick! Says a Gapping Person

Video Recipe

Liberian recipes like this one assures one will not be hungry for a long time; with a full stomach, one can accomplish daily tasks for extended hours. Flavor pass mouth with this one oo! Now, let’s learn about what is yucca good for and its nutritional benefits received from the infamous food in Liberia called gari and beans.

Gari Yorkor, a popular Liberian recipes. Learn delicious details about what is yucca good for, what is red palm oil & red palm oil recipes.

Gari Cassava Benefits

Gari is pronounced gah-re and it is made from granulated cassava (Yucca), a root vegetable. Cassava/Yucca is commonly found in most west African food. Subscribe to learn more about the African food lifestyle.

Gari contains vitamin B17 , a content in cassava that helps in stimulating red blood cells. Experts say the loss of red blood cells frequently results in cancer. We don’t know medicine but we know carbs are life . Gari is rich in Vitamin A and bakarotennya , which improves healthy eyes and prevents future blindness or poor eyesight.

Pregnant women need lots of vitamin C and folate . A cup of gari contains 15 percent of your daily folate requirement and 47 percent of the daily calcium requirement. Both vitamins also help the body’s immune system.

Related: Best Recipe Strategies for broke vegan

Kidney Beans Benefits

Kidney beans are a variety of the common bean ( Phaseolus vulgaris ), it is an important food crop and a major source of protein throughout the world.

Dieticians often recommend beans as part of a healthy diet due to their high nutritional value. Like other beans, kidney beans are often counted as both a protein source and a vegetable. Eating a minimum of a half cup of beans per day can improve overall health.

Improve Heart Health -Reducing cholesterol is a method to lower your risk of a heart condition and improve your heart health. Kidney beans are among the healthiest beans to use as a protein source, having slightly less saturated fat than other types of beans but with comparable amounts of fiber and protein.
Control blood glucose -Beans are a low-glycemic index food. They don’t cause spikes in blood glucose once you eat them. Also, they help moderate the consequences of foods that do cause spikes in blood glucose. For instance, kidney beans or other common beans are often eaten with rice to slow the speed at which the rice digests. Here here!
Weight Management – The calcium and magnesium in kidney beans can strengthen the bones and stop osteoporosis . Therefore, the folate within kidney beans helps maintain joint health thereby reducing the danger of bone diseases, including osteomalacia (the softening of bones) and osteoporosis.

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What is red palm oil & what are the benefits?

Red Palm oil is also called Aceite de Palma , African Red Palm Oil, Crude Palm Oil, and many other names. Add it to any recipe from our platform , notice Red Palm oil adds a nutty flavor and also provides healthy fat.

Red Palm oil reduces Cholesterol Levels
Slows the Progression of Heart Disease
Boosts Brain Health
Enhances Vitamin A
Reduces Oxidative Stress
Improves Skin and Hair Health

Having mentioned the benefits of the three key ingredients and sharing about what is red palm oil, let us show you another use for red palm oil recipes. Skip to the video recipe or detailed cooking instructions card.

A layered delicacy west African food

Once you’ve created your bowl, it should be layered like this: seasoned whole Kidney beans mixture at the bottom, fine fine gari (cassava is king) in the middle, and red palm oil on top.

We hope we’ve answered, what is red palm oil and listed for you another red palm oil recipes. Plant-based gari yorkor is delicious, flavorful, and filled with nice aromas. Give it a try jor! Comment below and tell us what you think.

Vegetarian Gari Yorkor

A great fact about this Gari Yorkor meal is that it assures one will not be hungry for a long time and can accomplish daily tasks for extended hours. Flavor pass mouth with this one oo! Consisting of frugal ingredients and particularly nutritionally balanced you can see why this is a top food in Liberia.

Gari Yorkor is made using cassava or yucca. You may be wondering what is yucca good for? It is definitely a plus for good health given the nutrients within it. The beauty of Liberian recipes is their wholesomeness, freshness and nutritious aspects and having a meal such as Gari Yorkor you cannot go wrong!

Ingredients

Gari (size your portion)
1 Can Kidney Beans
Crushed Pepper (desired amount)
1/4 Dice Yellow Onions
Fried Tofu (desired amount)
1 Vege Cube (omit this is you use vege broth)
1 Cup Water (OR Vege Broth)
Half Tsp Salt

Instructions

Pour 1 cups of water into a pot and add one vege cube to it. Notice, I season my beans well enough at the beginning which add flavor to the overall end-result. If you use vege broth omit the vege cube or do as you see fit.
Drain out canned kidney beans.
Add kidney beans to boiling broth water. On medium heat boil for 10 minutes.
Gather your garnishes, which are the onion, pepper flakes and plant protein. Next, Dish desire quantity of cooked kidney beans mixture into a bowl.
Add fine gari (desired portion) onto the mixture. Next, add chopped onions, pepper, and palm oil, plant protein on top of the beans.
Pour a glass of water and Blaze!

Okay there is balancing involved at the gari phase: If you add too much gari the dish becomes too dry and you might choke. If you add less gari, the dish is too liquid so you must find the perfect balance.

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Business Ideas

How to start garri business in nigeria.

After reading this article you will be able to start a garri business or garri distribution in Nigeria and make profits from it. Garri production and distribution business is gradually becoming a lucrative business in Nigeria because garri is now been eaten as a necessity in most Nigerian families.

Asides from the fact that it is a kind of food that can be used to make other kinds of foods, we also have the majority of Nigerians who just love to soak and drink their garri not because they cannot afford any other food but because they just love the taste and the feeling.

Then finally we have the set of Nigerians who simply eat garri because it is one of the cheapest foodstuffs in the market. It is hard I mean extremely hard for you not to find garri in a Nigerian home whether Rich or poor. It just depends on how often these families eat garri.

How is Garri Made?

Garri is made from cassava – a brown tuber crop that grows rapidly in Nigeria and Africa if properly planted. And the process used in making it is related to that of fufu but with a twist. After harvest, these cassava tubers are rinsed, peeled, ground, and then fermented before being finally heated on a large pan.

The process of making it is usually stressful that’s why I would not advise anyone to go into the business as a producer and distributor at the same time. In this kind of business, you need to reduce stress while making money at the same time except you are investing big into the business and you want to become a producer to make garri cheaper.

Common Garri in Nigeria

There are majorly two types of Garri that are eaten the most in Nigeria.

A. White Garri

This kind of Garri is from the western part of Nigeria . It is popularly made and eaten by the Yorubas although other tribes in Nigeria also eat it too. Under this white garri, we have the Ijebu kind of garri that is from Ogun State . This kind of garri is loved for its sour taste when it is been drunk.

Then we have the white garri that is solely used to make garri – what the Yorubas call eba. White Garri has a very high demand in Nigeria because it can be used to make any kind of garri food.

B. Yellow Garri

This is a kind of garri from the eastern part of Nigeria and it is mostly consumed by the Igbos. This kind of garri is not drinkable but is very good to make eba. The yellow garri is made yellow due to the palm oil that is added to the garri after proper heating during the garri-making process.

Yellow garri is well known in Nigeria and is eaten by Nigerians (the Igbos and other tribes) but not as much as the white garri .

Here are steps on how to start a garri business in Nigeria.

1. Conduct Market Survey

Every product (food or non-food) whether in Nigeria or abroad has its own market so it is important to understand it first before investing your money, strength, and mind into it. When I say understand the market here I mean understanding how the product sells, how to make it last in your store to reduce loss, how to recognize the quality ones from the substandard, how to know when it is in surplus or scarce or when it in season and not in season.

All this you will need to understand about garri business, especially as regards the kind of garri business (production or distribution) you want to go into. And the best way you can do this is to visit all garri businesses around you to source more information. You can even visit garri shops in the market also.

All these combined with the one you have gotten here will go a long way for you. If you are planning to go into the product aspect of the business you will need to visit garri producers outside the city or anywhere you are to source more information. This step is very important and should not be neglected for any reason as this could kill your business if avoided.

Read our guide on how to write business plans in Nigeria

2. Get the Required Capital

Based on your understanding of the business and the kind of garri business you want to go into you can now know how much capital you will need to start the business. If you are planning to go into the business as a producer of garri you will need a capital of about N2,000,000 (#2M).

If you are going into it as a distributor you will need a capital of N800’000 and if you are planning to go small scale you will need a capital of about N400,000 to start. But take note all these capitals I have mentioned here are relative in terms of where you reside in Nigeria, inflation, and other factors.

As for where to get this capital to start, you can save up the money . I know it looks impossible but it can be done. If you do not have that much time or you do not earn enough, you can meet family and friends (the ones you know will support you) to invest in the business. Do not borrow from the bank or from any borrowing outlet as the interest is usually high and the risk is usually outrageous.

3. Rent a Store or Space

Renting a store is very important for your garri business. You need a place where you can store your garri protecting it from rain and rodents. You need a place where your customers can locate you and meet you easily to patronize you. This store is majorly needed if you are going into garri business as a distributor or a small-scale seller.

However, you still need to put other things into consideration when renting a store for this business. You need to consider other things like how big the store will be, where it will be located (which is the most important factor here), easy access to the road and more. But if you ask me I will say the most important thing here is the location of the store which I strongly advise should be on the roadside – a place many Nigerians pass daily.

This could be at a roundabout, bus stop, or junction. This is to make sure many Nigerians will patronize you easily. If it is garri production you want to do you don’t need your store to be beside the road because you will need more than a store. You can get anywhere as long as the roads are easily accessible.

4. Selling your Garri

This is usually the hardest part of any business. How do sell your product and how do you market it – introducing it to prospective buyers? This is why I mentioned earlier about the location of your store. If you get the location of your store perfect – making sure it is located at a place thousand of Nigerians pass daily, you will not need to introduce your garri to people because people will be able to see you easily.

The perfect location brings customers to your shop instead of going to meet customers. The perfect location also saves you from expenses you will spend on advertisements on your garri. When all these are done selling your garri will not be hard.

5. Profits in Garri Business

There are different ways you can sell your garri without spending or stressing and I’ll list them below.

A. Sell to Friends and Family

This is one way you can sell your garri easily. Since your friends and family know you let them buy from you and be your first set of customers. All you need to do here is to introduce them to the business and promise them quality garri at cheaper prices and they will come. You can also promise them bonuses when they bring a customer to buy from you.

This will motivate them to bring buyers.

B. Sell to Party Organizers

I mentioned this in one of our articles back. When it comes to getting big buyers for your food business in Nigeria one of the things you can do is to sell your food to party organizers. This could be party planners for weddings, anniversaries, and more. Since garri is used in making eba you can introduce them to what you sell giving them a bigger offer in terms of prices.

I know this does not look like a big deal but it should not be set aside.

C. Sell your Garri Online

Another way you can increase sales in your garri business which will in turn increase profit is to sell your garri online. There are so many online platforms with which you can sell your garri. These e-commerce platforms in no particular order here:

and more. All you need to do to start selling on these platforms is to register as a seller by filling in some data and uploading good clear pictures. When you are done and people like your prices they will start calling you to order their garri.

6. Risk in Garri Business

There are risks in the garri business and as a Nigerian that is going into the business; you need to be aware of them. So I am going to list some of them below.

A. Been Cheated or Sold Substandard Garri

In this business, you have to open your eyes and take your time before making any drastic decisions. Do not be in a rush as doing this will make you either buy a substandard garri or be swindled of your money.

B. Garri Spoiling in your Store

This is another risk you could encounter in this business. If the garri spends too much time in your store it could spoil hence you making losses. The solution to this is to try as much as possible to sell the garri as soon as you buy them.

C. Garri Scarcity

There are times when garri is scarce in Nigeria. At these times sales can be low and expensive. When you start selling you need to be able to find out what time of the year there will scarcity of garri and buy your garri way before that time.

D. Garri Eaten by Rodents or Exposure to Rain

Rodents (rats) are another enemy of this business. If you are not careful they can spoil all your garri in a month with their poop and urine. To tackle this you need to make sure your store or anywhere you store your garri is rodent-proof. Rain is also an enemy in your garri business as water spoils the quality of garri.

You need to make sure your garri is protected from the rain anywhere it is been kept and there are no leaky roofs.

Garri Business Ideas in Nigeria

I talked about it but for the purpose of re-emphasis, I am going to explain in detail here. As far as garri business is concerned in Nigeria there are 3 kinds of garri business in Nigeria and anyone that is going into the business should focus on either one aspect of the business or at most two.

A. Garri Production Business

This is the kind of garri business where you are a garri producer. This means you are going to be fully involved in the production of garri right from the primary stage to the end and will sell to distributors. This kind of garri business in Nigeria usually demands big capital to start but it yields big profits in return if you get it right.

In this kind of garri business, you are at the top of the demand and you are very important. In this type of garri business, you can also become an exporter – exporting garri to other countries probably in Europe, and making big profits from it through foreign exchange.

B. Garri Distribution Business

This is the kind of garri business in Nigeria where you sell garri as a distributor. It can also be regarded as you being a wholesaler in the garri business. As a distributor, your business is to buy garri from the producer and sell to stores and retailers around you. This kind of garri business also requires big capital to start in Nigeria but you can start small and grow the business gradually.

As a garri distributor in Nigeria, you can also make bigger profits by exporting garri and making money through foreign exchange.

C. Small-Scale Garri Business

This is a kind of garri business in Nigeria where you sell garri in small quantities to consumers – those who will buy the garri to cook or drink. This kind of garri business can be started with small capital but it yields low profits. If you are not bothered about how low the profits are you can start the business and then grow the business gradually.

Garri business can be a profitable foodstuff business in Nigeria if you are passionate about business and you are not in a rush to build wealth. It is just about you understanding the market and following due diligence. As time goes by in the business you can also diversify by selling other foodstuff like rice, beans , flour, and others just to make more profits from the business.

Image Credits to ajemart

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Garri processing business in Nigeria: Everything you need to know

Who would have thought that garri processing will become one of the lucrative business in Nigeria before, it was just a food business left in the hand of old men and women in the village, until recently when some entrepreneur saw the profitability of garri processing, though many people are now into it the increase in demand of garri still dwarf the supply perhaps because of increase in the price of other staple food.

Garri business will always be profitable because it is a food common to both rich and poor, mention garri in any home and they will tell you deferent way of preparing it.

To start the business is not a herculean task though it require 7 figures capital nonetheless it is not hard to start once you get the basics, which is the main purpose of this article.

Before we go into the steps of creating garri business, I will like you to take note of the following

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Types of Garri

There are no agreed garri types, but the most common varieties are

White Garri If you reside in south west of Nigeria you will know much about this garri as it is mainly produce in that region. As the name imply, white garri is white in color and made up of small particle. Depending on the state where it is been produce it might taste sour, sweet and normal.

This garri is reserve for drinking outside in other region of Nigeria , but can be drink and swallow as Eba in south west of Nigeria. Some of the common varieties of white Garri are

Garri Ijebu Garri Iwo Garri Egba

Yellow Garri It has a yellow color and it is native to South South and South East region of Nigeria. The yellow color is formed when palm oil is added to it and it is added so that it can look appetizing. It is majorly used for making Eba common swallow food in southern region and also in the middle belt.

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Operation of garri processing

To turn cassava into garri, it require four process which are:

1) Peel, wash, grate and ferment cassava by adding large amount of water to it for five to seven days.

2) Using hydraulic press, dewater the soft cassava and grate it again to form slur.

3) Filter the slur to remove undissolved part 4) Then fry it into garri using fryer.

Equipment needed to start garri processing business

Below are the equipment you will need to start garri processing buisness

A hydraulic press Sieving machine Sealer Nylon bags Buckets Frying machine Weighing machine Generator Filter

Niches in Garri processing business

Cassava farming Cassava is the second most lucrative of all the niches of garri business, if you chose this niche your job is to plant cassava, harvest it and sell to processor. This niche require low capital but large expanse of land.

Garri production This is the most capital intensive of all the niches and the most profitable, if you chose this niche your job is to process raw cassava into garri.

Garri distribution This also requires low capital but its profitability depend on how many kg of garri you could sell per day.

The job here is to act as middle between garri processor and consumer; you will buy processed garri from processor and sell to wholesaler or final consumer.

If you have enough money, you can take all the niches at the same time but if not grow from one niche to another, it does not matter where you start from just make sure you grow to have more profit.

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Steps to starting Garri processing business in Nigeria

Feasibility study The first thing you need to do to have a profitable garri business is to conduct a feasibility study, to see if the business will be profitable and how profitable it will be in your proposed location.

Answer the following question in your feasibility study:

How easy to get your raw material (cassava)? How are you going to sell the garri?

What is the purchasing power of your consumer?

Does your proposed location have access to road?

Business plan Bad plan is better than no plan, write down your vision for the business and how you will get there from year to year at least your projection should not be less down two years and maximum of three year for the sake of clarity.

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Though there is high chance that you will sway from your business plan before you reach your second year.

Then why should I write it?

You never can tell you might want to expand your business in the future which certainly will require capital from bank or investor, the first thing they will ask for is your business plan.

Register your business If you are operating small scale garri business you might not border yourself about business registration but if it is medium or large scale please do well to register your business with Corporate Affairs Commission (CAC), it will save you from future confrontation with the authority.

Building your processing plant Depend on your scale of production 1 plot to 3 acres should be enough for your plant and it should be situated in well drain land, please avoid water log area. Your garri pant should be partition into the following section.

Wet section As the name imply, this is where you will carry out cassava peeling, washing, grating, pressing and fermenting.

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Dry section This where you will fry and sieve your garri. It compose of two room one for the operation and the other for packaging and storing.

Source for your raw material There are two way to get cassava which is your raw material; either you plant cassava yourself or buy from farm the major difference between the two is that, your cassava farm can be attacked by disease or pest which might affect your processing.

When sourcing from farmer note the following

To buy at low price buy by acre not bag of cassava, what I mean is that buy yet-to-be uprooted cassava.

Avoid middle men

Take random sample of the cassava and check the inside and outside.

Wherever you buy from make sure it is accessible by road.

When sourcing from your farm note the following

Make sure you plant the stem well; usually it should be 45 degree to the ground.

Weed regularly

To have bountiful harvest, use fertilizer.

Packaging your garri

Common way of packaging garri is to pack it inside 50kg sack containing 20 to 22 paint rubber. Then it will be sealed. To avoid dampness put the garri in an open place and it should be put out of reach of pest.

Marketing I’ve heard about people lamenting that they could not sell their garri, the problem of this people is that they refuse to do their feasibility study, if they do it they will know their target customer and how to reach them.

To avoid this make sure you do your feasibility study and before processing garri get a buying promise form wholesaler or consumer and write down the quantity they promise to buy, please do not exceed this quantity, in fact produce lower than the quantity.

Profit and cost analysis of garri business

Note: the price might have go up or reduce Cost of heavy equipment

Grater – #300,000 Presser – # 150,000 Fryer – # 150,000 Sieving machine – #100,000 Weigh machine – # 50,000 Total = #750,000

Profitability of garri processing business

Let say you will be producing 30 bags of cassava, you will need: 6 tons of cassava = #150,000 Peeling (machine + hand) = # 10,000 Pressing + Frying (labour) = 15,000 Firewood for frying = #10,000 Miscellaneous = #10,000 Total cost = #195,000 1 bag of garri = #15,000 30 bags of garri = #450,000 Profit = #450,000 – #195,000 =#245,000

Challenges of garri processing business

Up and down of garri price Garri price is not regulated it can go up and down at any moment which can affect your business.

Solution Note the season garri price normally go down and when it normarly comes up so as to prepare for such season.

Pest Pest especially rodent are enemy of garri, they can finish 50kg bag in a night. Solution Store your garri well and deal with the rodents by using rat catcher, you can use anything apart from poising.

Spoilage If garri stay long in storage it can get spoil. Solution Process gari you can sell at least in a week.

Question and answer

Is garri business profitable? Very profitable, though it require large capital.

How do I process garri locally It is the same process used in mechanical processing just that instead of using machine you use hand.

The processing steps are:

Peel, wash and soak cassava inside water

Packed the soaked cassava inside thick bag

Tie the bag mouth and place a stone on it to press out the water

Leave it for three to seven days to ferment

After the water is out, separate the undissolved cassava

Grate the dissolved ones (slur) inside large pot.

How profitable is garri processing in Nigeria Garri is very profitable; you can make as much as #1,000,000 profits with operating cost of #450,000

Startuppreneur

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Cramming for an exam isn’t the best way to learn – but if you have to do it, here’s how

Senior Teaching Fellow in Education, University of Strathclyde

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Jonathan Firth does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.

University of Strathclyde provides funding as a member of The Conversation UK.

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Around the country, school and university students are hitting the books in preparation for exams. If you are in this position, you may find yourself trying to memorise information that you first learned a long time ago and have completely forgotten – or that you didn’t actually learn effectively in the first place.

Unfortunately, cramming is a very inefficient way to properly learn. But sometimes it’s necessary to pass an exam. And you can incorporate what we know about how learning works into your revision to make it more effective.

Read more: Exams: seven tips for coping with revision stress

A great deal of research evidence on how memory works over time shows that we forget new information very quickly at first, after which the process of forgetting slows down.

In practice, this means that very compressed study schedules lead to a catastrophic amount of forgetting.

A better option is to space out learning a particular topic more gradually and over a longer period. This is called the “spacing effect” and it leads to skills and knowledge being retained better, and for longer.

Research has found that we remember information better when we leave a gap of time between first studying something and revisiting it, rather than doing so straight away. This even works for short timescales – a delay of a few seconds when trying to learn a small piece of information, such as a pair of words, for instance. And it also works when the delay between study sessions is much longer .

In the classroom , spacing out practice could mean reviewing and practising material the next day, or delaying homework by a couple of weeks, rather than revisiting it as soon as possible. As a rule, psychologists have suggested that the best time to re-study material is when it is on the verge of being forgotten – not before, but also not after.

But this isn’t how things are learned across the school year. When students get to exam time, they have forgotten much of what was previously studied.

Better cramming

When it comes to actually learning – being able to remember information over the long term and apply it to new situations – cramming doesn’t work. We can hardly call it “learning” if information is forgotten a month later. But if you need to pass an exam, cramming can lead to a boost in temporary performance. What’s more, you can incorporate the spacing effect into your cramming to make it more efficient.

It’s better to space practising knowledge of a particular topic out over weeks, so if you have that long before a key exam, plan your revision schedule so you cover topics more than once. Rather than allocating one block of two hours for a particular topic, study it for one hour this week and then for another hour in a week or so’s time.

If you don’t have that much time, it’s still worth incorporating smaller gaps between practice sessions. If your exam is tomorrow, practice key topics in the morning today and then again in the evening.

Learning is also more effective if you actively retrieve information from your memory, rather than re-reading or underlining your notes. A good way to do this, incorporating the spacing effect, is to take practice tests. Revise a topic from your notes or textbook, take a half-hour break, and then take a practice test without help from your books.

An even simpler technique is a “brain dump” . After studying and taking a break, write down everything you can remember about the topic on a blank sheet of paper without checking your notes.

Change the way we teach

A shift in teaching practices may be needed to avoid students having to cram material they only half-remember before exams.

But my research suggests that teachers tend to agree with the idea that consolidation of a topic should happen as soon as possible, rather than spacing out practice in ways that would actually be more effective.

Teachers are overburdened and make heroic efforts with the time they have. But incorporating the spacing effect into teaching needn’t require radical changes to how teachers operate. Often, it’s as simple as doing the same thing on a different schedule .

Research has shown the most effective way to combine practice testing and the spacing effect is to engage in practice testing in the initial class, followed by at least three practice opportunities at widely spaced intervals. This is quite possible within the typical pattern of the school year.

For example, after the initial class, further practice could come via a homework task after a few days’ delay, then some kind of test or mock exam after a further gap of time. The revision period before exams would then be the third opportunity for consolidation.

Building effective self-testing and delayed practice into education would spell less stress and less ineffective cramming. Exam time would be for consolidation, rather than re-learning things that have been forgotten. The outcome would be better long-term retention of important knowledge and skills. As a bonus, school students would also gain a better insight into how to study effectively.

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HOW TO MAKE NIGERIAN DRINKING GARRI|DRINKING GARRI|GARRI RECIPE|HOW TO
HOW GARRI IS MADE FROM START TO FINISH| GARRI PRODUCTION

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COMMENTS

How To Make Garri (Comprehensive Guide)
Aim for 40-50% water in the mash. Method two (Fermenting and dewatering at the same time): During fermenting, put pressure on the bag of mash by putting heavy stones on it, or by twisting the top of the bag and squeezing water out of it. Pressing the bag between wooden poles with ropes would also work.
PDF Producing Gari from Cassava
Producing Gari from Cassava: An illustrated guide for smallholder cassava processors 2 his pictorial guide focuses on building the capacity of smallholder farmers and food processors to produce gari as a business he guide illustrates the euipment and sills needed to produce good uality gari y following this guide, smallholder
How to Make Garri (Cassava Flour) from Raw Cassava
Working in small batches is more efficient and thorough. Transfer the powder to a shallow frying or cast iron pan and heat it up over high heat. Stir the powder constantly to prevent burning. Remove the pan from the heat once the powder is completely dry and brittle. This usually takes 20-30 minutes.
11 Simple Cassava Processing Steps to Produce Quality Garri
Harvest and sort your cassava to get the best. Peel the cassava roots. Wash and clean the cassava root. Grate the cassava roots into a mash. Ferment the Cassava Mash to Remove Hydrocyanic Acid. Press the cassava sack to drain the water in the garri. After draining the garri mash, sift the wet cake into grits.
GARRI
Garri is a popular staple food in Nigeria, made from cassava. Although there are different methods of making garri in Nigeria, the following is a general guide on how to make garri: Materials Needed: Instructions: Harvest and Peel the Cassava: Harvest the cassava from the farm and peel off the brown outer layer.
Garri Is My Family's Favorite Food Tradition. Here's How to Make It
Pastry: Add 2 cups of garri to 2 cups of cold water, and stir it to make a paste. Then add at least 3 tablespoons of granulated sugar and half a cup of room temperature butter and stir until ...
Gari Production in Ghana: Step by Step Guide
Gari Production in Ghana: Step by Step Guide. Gari (also known as tapioca or Garri) is the most commonly sold processed cassava product in Ghana and Africa today. Estimates suggest that more than 75% of the cassava grown in Africa ends up being processed into gari. Gari prices are often thought of as a good way to figure out how much cassava ...
Process for Making Garri
To produce Garri from cassava tubers, the following are required: 1.Cassava tubers ( apku ): Harvested from farms and must be used within seventy-two (72) hours. 2.Kitchen knife ( mma ): Will be used to peel off back of the cassava and cut them into smaller sizes. 3.Water ( mmiri ): To achieve maximum hygiene, water would be required to wash ...
Producing Gari from Cassava: An illustrated guide for smallholder
15. Producing Gari from Cassava: An illustrated guide for smallholder cassava processors. Always de-water the cassava ma sh in the w et area of the factory, using one of the foll owing metho ds ...
Garri (Eba)
Garri (aka "eba") is a Nigerian staple side dish consisting of roasted cassava flour cooked in hot water until it turns to a soft paste that tastes great dipped in various soups and stews. Garri is mixed well with a wooden spoon while it cooks and rolled into balls by hand. You can also experiment and use different types of flour such as ...
How To Prepare Garri From Cassava Tubers
ii. Soaked. Preparation Process: Utara: A reasonable quantity of Garri is added little-by-little into a bowl of boiled water until the mixture becomes saturated. A wooden stick ( eku ) is used to stir the content of the bowl until it is even. Serve the Utara with any native Igbo soup in different dishes.
Producing Gari from Cassava
Gari is dry, crispy, creamy-white and granular. It is made from cassava roots that have been crushed into a mash, fermented and sieved into small pieces (known as grits). The grits are then roasted or fried to make the final crispy product. Gari is a popular food in West Africa and is fast becoming a marketable product. Objectives of the guide
Soaked Garri: Nigeria's Legendary 'cereal'
Garri is usually eaten in 3 ways, 1. Soaked Garri Team A: as a cold 'beverage' with ice cold water and sugar plus or minus roasted groundnuts. 2. Soaked Garri Team B: as a 'cereal' where it is made with lukewarm water some milk and sugar plus or minus roasted groundnuts. 3.
Garri (Cassava) Production Process Complete Guide
Steps involved in the Cassava Processing for Garri. The following are steps that are involved in the cassava processing for garri; 1. The first step is to harvest and then sort your cassava to get the best out of it. 2. Then you peel the cassava roots into bowls or horns. 3. Wash the cassava root and also clean it. 4.
Drinking Garri (Granulated Cassava)
Place the garri in a small bowl and add plenty of water. Skim the surface of any dirt particles and carefully drain away the water. Add fresh, cold water to the garri, a little at a time, while stirring. Adjust the consistency according to your preference. Try to avoid making it too thick because it's harder to drink.
The processes involved in garri production
It mainly includes washing and peeling, crushing, fermentation, dewatering and frying. In this article I will show you how the processes involved in garri production. 1. Washing and peeling. Usually knives will be used to peel the cover of the cassava. Then use a lot of water to wash the peeled cassava by hands.
Easy Gari Yorkor
On medium heat boil for 10 minutes. Gather your garnishes, which are the onion, pepper flakes and plant protein. Next, Dish desire quantity of cooked kidney beans mixture into a bowl. Add fine gari (desired portion) onto the mixture. Next, add chopped onions, pepper, and palm oil, plant protein on top of the beans.
(PDF) Sustainability of Garri Processing: A Case Study ...
Result obtained from the constrain ts limiting garri processing in owode-yewa of. Ogun state revealed that the short life span of raw cassava tubers is the most severe with 98%. This rating was ...
Ghanaian Cuisine: Red Red
Set them aside in a bowl. Heat oil in a frying pan over medium heat. Fry the ripe plantains in the oil until they turn golden brown. Remove the fried plantains from the oil and place them on a plate. Use a paper towel to blot excess oil. In a bowl, serve some of the bean stew and add the desired amount of gari (cassava flour) to it.
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How to Start Garri Business in Nigeria
Here are steps on how to start a garri business in Nigeria. 1. Conduct Market Survey. Every product (food or non-food) whether in Nigeria or abroad has its own market so it is important to understand it first before investing your money, strength, and mind into it.
Garri processing business in Nigeria: Everything you need to know
Operation of garri processing. To turn cassava into garri, it require four process which are: 1) Peel, wash, grate and ferment cassava by adding large amount of water to it for five to seven days. 2) Using hydraulic press, dewater the soft cassava and grate it again to form slur. 4) Then fry it into garri using fryer.
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prompt carefully to make sure you understand what you are being asked to do. Sometimes your assignment will be open-ended ("write a paper about anything in the course that interests you"). But more often, the instructor will be asking you to do something specific that allows you to make sense of what you've been learning in the course.
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How To Make Garri (Comprehensive Guide)

Toxicity of Cassava

What Are The Steps In Making Garri

1) Peeling and Washing Of Cassava Roots

2) Grating and Bagging

3) Fermenting and Dewatering

5) Roasting

7) Re-sieving or Grading

Improving the Nutritional Contents of Garri

Fortification Techniques for Garri:

How To Store Garri

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How to Make Garri (Cassava Flour) from Raw Cassava

Peel off the skin of the cassava tubers.

Chop the root into smaller pieces.

Wash the peeled tubers with water.

Grind the pieces with a cassava mill.

Pack the pulp in baskets and wait 1-2 days.

Transfer the pulp into porous bags.

Put the bags under heavy weights for 1-2 days.

Press the pulp through a wide sieve.

Fry the powder in a pan until it’s very dry.

Grind the garri and store it in an airtight container.

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How To Process Cassava Into Garri

What is Garri

What is the shelf life of garri?

Cassava Processing into Garri

The cassava processing steps include the following;

How to process cassava into garri

Step 2: Peel the Cassava Roots

Step 3: Wash and clean the cassava root

Step 4: Grate the Cassava Roots into Mash

Step 5: Ferment the Cassava Mash to Remove Hydrocyanic Acid

How to Ferment Cassava mash in cassava processing

Step 6: Press the cassava sack to drain the water in the garri

Step 7: After draining the garri mash, sift the wet cake into grits

Step 8: Fry or roast the grits to form edible garri

How to know that your garri is ready after roasting?

Step 9: Spread the garri in a thin layer and allow it to cool

Step 10: Sieve or grind the garri to break larger granules

Step 11: Pack the garri in airtight bags and store them properly

How do you make garri?

What is the English name of garri?

Does garri expire?

How do you remove cyanide from garri?

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Process for Making Garri

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