I know this might sound or look strange to some persons, and so I will simplify the entire process from the planting season, to harvesting, to processing and final step of how it is done for consumption.
Cassava flour or granular popularly known as garri in Nigeria is one of NIGERIA'S most consumed food usually eaten with all kind of soups or it can be soaked in water and taken like that
And so we have a portion of land at the back of our family compound were we cultivate all kinds of home stead foods like okro, PUMPKIN waterleafs and many others.
THE PLANTING SEASON
During the planting season we have to clear the bushes set them aside and burn them This is usually around March April where the bushes are still dry. When done next day we made a hole on the ground not too deep, then we place the cassava stem in threes then cover them shallow
Making holes for planting
After planting the rains will start coming around June July from that time we began weeding, and paste control. At interval periods so the grass do not overwhelm the tender cassava plant.
It usually take time before harvesting almost a year but what we usually do is to plant ahead like while planting these year we have another cassava farm else were that has already matured for harvesting.
HARVESTING PROPER
When it's time to harvest, we just had to clear thale surrounding of the plant, cut n pull, most time since the soul is very hard, just dig around and pull again till you harvest as shown in the picture...
Then we do same for as much as we want to harvest for that day gather them at a place and began using a knife to peal them like remove the rough back to get a fine cassava
After the pealing process we get water to wash them thoroughly to avoid sands in them then we take them to a grinding machine to grind the cassava to flour, after then we proceed by putting them in a sack bag into the presser lever that will squeeze the water out of the wet Flour To a dry powdery substance
The next day we take it off the presser to filtering, here we do using a filter like in the picture to get a very fine powdery flour that will now be fried
After this we take it to a very large fryer with fire place underneath, using fire wood, we get to turn it back and forth untill it really dry then we take it off repeat the entire process till we fry the entire cassava granular (garri)....
When we re done we will Leave it to cool off before consuming, store them up for home consumption
Source
Here it is made WIth hot water to form then eaten with soup
Source
Like wise it can be taken just dry by soaking it in water then it goes with milk, groundnuts, sugar, coconut or salt as compliments, ...it is very delicious 😋 with all these...
So guys thanks so much I hope I was able to take you thru a journey on how we process our favorite meal here in this part of the globe Cassava granular known as Garri in Nigeria
Thanks for coming thru and never backing out
Much APPRECIATED 💯👍💞
You took me on a journey that was very interesting as I have never seen this process before. It sure is a lot of work, but well worth the time spent on producing a flour that is such a big part of your diet.
Thanks for sharing, I enjoyed this post immensely!
My Goodness me I'm so overwhelmed...thankyou so very much for this, it's such a big motivation trust me, thanks again....
Thank you for sharing this post on HIVE!
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Thanks a lot, I really appreciate @diyhub and @jasonmunapasee
Cassava is something I wish we could grow here. It is such an amazing and useful plant that grows so easily in the right conditions. Thanks for sharing your info.
Thanks very much for coming around
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