Cassava which is referred to as manihot esculenta(botanical name) is a tuber shrub native to south America. Among the three most food carbohydrate which are rice, maize and cassava, cassava seems to be the third- largest source of carbohydrates, it's numerous used has gain counties in the economical growth, however Nigeria is among one of the countries leading in the production but the largest in exporting of dried cassava is Thailand. In developing world, cassava is one of the staple food there although some persons consider it as either bitter or sweet to eat due to the content it contain which are toxin and some antinutritional content also. In Nigeria, one paramount use of cassava is in the making of cassava flour which is popularly known as Garri and this can be made from raw cassava.
In this article, we are going to be seeing the required steps to take in other to enable you produce Garri from raw caa, although this steps start right from harvesting of the cassava
Step 1
After harvesting/uprooting the cassava from the farm, all you need to do is to take it to a suitable place and then peel off the cassava skin and this can be done by hands but when doing this, try to ensure that you do not peel the cassava too deep.
Step 2
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when you are done peeling up the cassava skin, you will find out that the peeled cassava skin will be filled up with dirt, all you need to do is to wash the peeled cassava with lot of water and this is the only stage that the peeled cassava will be washed, so for that you need to wash properly.
Step 3
After washing the peeled cassava, you then need to cut to smaller sizes because what's up next is to grind with a machine, so by cutting it to smaller sizes, it will increase the speed of the grinding machine.
Step 4
when you finish cutting the cassava into smaller sizes, you then take it to a grounding machine called the cassava grating machine and grind them to produce a mash but ensure that the grinding machine is large enough to accommodate them.
Step 5
The grinding will result to cassava powder but still watery, you then place the watery cassava powder in a porous bag which is then allowed to ferment and drilled by using an hydraulic press machine or jack to extreme dryness(Dewatering) for about one to two days before carrying out the next steps.
Step 6
At this point after completing the supposed day on the jack, you will be needing a wide sieve which you will use to sieve the fine cassava powder and by doing so, it will remove off other particles which are the fibrous materials that are not needed in the final product, after which you either add palm oil to change the colour if you choose to.
Step 7
Use a wide frying pan to fry(use heat) the cassava powder but ensure that this is done in a reasonable form until the powder is dry, proper attention should be taken at this stage.
Step 8
After frying the powder to a brittle form, then you pack it and place it on a clean surface to dry off, as a result of bring brought out from heat and after drying(final product Garri), you can start consumption.
Garri can be mechanised for numerous purposes, which Nigerians majorly use it to make EBA( a stiff dough which is made by putting garri in an appropriate hot water and after sometime, you use a wooden turner to turn it.
One can eat EBA with any type of soup. I will argue you to have a taste of it because it's yummy and scrumptious😋😋😋