Creative Sunday: how to process garri

Happy Sunday everyone and welcome to my post.

Yaaaaaaaayyyyy.. today is Sunday, and do you know what we do in Sundays?

Guess

You guessed right. Today is for Hive learners creative Sunday. This Sunday is made for talents and as such, in this post, I will post the steps I went through in other to make the life saver... Garri so stay tuned.

I know some persons maybe asking why I named it "the life saver," but my answer is: start living alone, then you'll understand what fast food really means 😹😹😹 you'll understand it when they tell you Jesus giveth life but garri raise students from the dead during hunger strike😹😹😹

I know some persons here can relate

NOTE: WHEN I WAS MAKING THE CASSAVA PARFAIT (GARRI), I COULDN'T TAKE EVERY PICTURE BECAUSE THE PERSON I ASKED TO TAKE PICTURES OF ME REFUSED AND AS SUCH, I WILL BORROW SOME PICTURES ONLINE AND ADEQUATELY CITE THEM.

That being said, let's dig into the process.

During the first stage, I went to the farm and I uprooted some cassava.

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Second stage is the peeling and washing stage. Here, the cassava was peeled, after which it was washed.

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I couldn't peel the cassava with my cousins because I had something to attend to, and I allowed them do it after which they took it to a grinder.

The next stage, the cassava is taken to the grinder to grind it.

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The color of the garri is determined during this stage.. if you want a yellow garri, you should add a little oil, but if you want a white garri, you should leave it as it is. I did not add oil in my own because I wanted a white garri.

Next, The cassava was grinded and was put inside a bag so that the water from the grinded cassava will dry off. This process takes about 3days to complete, so we had to leave the cassava with the grinder and come back after 3 days. The grinder will put he cassava in a presser after he finish grinding the cassava.

This is the presser and the way it works is by putting a flat strong wood or metal after placing the bagged grinded garri under it, then rotating the top lid in a clockwise rotation.

Removing the bagged garri after 3 days of being pressed

Next, we came back after three days and this was when I became actively participating in the process. When we came back, we removed the garri from the presser and take it to the place where it will be fried.

THE FRYING:
This is where I became very much involved in the processing.

Before frying, we sieved the garri to remove large particles and sticks from the smaller particles.

Me seiving the garri to separate large from smaller particles.

Next, i put a large semi-flat dry pot on the fire, I didn't use gas for the process because it takes too many time and it will waste the gas. However I used a locally made fire.

After removing the particles, I poured the large particles in a different bag and the smaller ones remained inside the basin I used for seiving.

The smaller particles

Next, I poured the seived garri (smaller particles) into the pot, then I stirred continuously on low heat until the garri became dry and had a very little change of color due to the dryness.

I kept on stirring so it would not get burnt.

When I was frying the garri.

At this juncture, my phone battery went flat so I could not take any more pictures.

When this was achieved, I tasted the garri to make sure that it is good for eating, then I spread the garri on a clean large sheet under the sun so that it will not get burnt. After it gets cold, we then transfer to the basin.

After frying all of the seived garri through the above mentioned process, we then put the garri inside the place we want to package it.

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In this case, we used a basin because it was to be sold asap and the garri was not that much.

The garri process took few hours, roughly 5-8 hours to get half bag of garri, and we accomplished every thing in the night.

Thank you for reading, I really appreciate you stopping by.

I hope to see you next time.

All images are mine and taken with my techno spark 4 phone. Those cited are not mine but adequately cited