How is Garri making?

How is Garri making?

Garri is one of staple food. It is produced in grits from the fresh cassava roots, which is not a qualify grains,it’s a grain-free food, and when you taste it, it feels like the grains.

In Africa,there has two types of garri ,white garri and yellow garri, you can choose the type of garri depends on local market. If you want to make yellow garri, you should add some palm oil when frying ,but white garri,do not need add palm oil. Also, the yellow garri is less fermented, so it has a subtle sweet taste. White garri, on the other hand, can undergo a short or long fermentation process.

How is garri making ?

Harvest & sorting : when cassava roots mature, harvesting it, then sorting the mature and good roots ,removing the bad one.

Cleaning & washing of cassava roots: cleaning and washing cassava roots, removing sand, peels of root

Peeling of cassava roots：washing & peeling two layer of cassava roots skins

Grating: grinding the peeled cassava roots into mash

Fermentation: feeding cassava mash into snack ,then packed it for fermentation,it will reduce the hydrocyanic acid. Normally ,the fermentation will take more than 24hours .

Pressing cassava mash: after fermentation,pressing the cassava mash

Frying : roasting the wet grits

Sieving&cooling :separation fiber and grits and different particle size,and also cooling down the temperature same time.

Packing : packing final garri into snack or plastic bag.

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