cassava gotten from our farm
Hello friends, I’m glad to be here with updates on how we’re doing at this critical time in human history.
I’ve not been online for almost four days now, reason being that internet coverage in my location is not extended to some remote areas and farming areas in my state.
I’ve been in our farmland cultivating some farm crops, wished I could access internet from the farm for pictures and updates.
The sit at home order in my state is still on but people aren’t finding it easy anymore, lack of food and money are the main challenges here especially for poor and low income earning citizens.
Some are being forced out by hunger, I’m afraid that it’s gradually turning into crisis that may lead to violence.
Some bad guys has started acting silly; snatching food from market women by force.
For me, I rather stay at my farm lands working things out than staying at home without help coming from anywhere.
Meanwhile, I’ve processed some cassava for our local noodle called abacha, it’s easy to process but demands some procedure to make ready before consumption.
The picture above shows the local tool used for slicing the cassava tubas.
Before slicing the cassava, it first of all cooked for approximately 45 minutes, after which the back is pilled out.
After slicing the cassava, it’s left inside water for 12 hours to allow the starch to ferment, and after several hours, the cassava is washed several times with cold water which takes the starch away from the cassava noodles.
Finally, the cassava noodle can be preserved by drying them under the sun☀️.
I’m happy to have covered above 8k steps within the few hours that my phone was with me at the farm.
I and my family is thankful to God who has blessed the ground for man’s sake and had provided bread for our family and our neighbors.
Thanks for reading, and please stay safe. Always help people around you.
