Hi guys It’s @eminentsam48 on HIVE!!!☺💞💕💖💝
…today am up with an interesting and intriguing complete step by step self explained procedures and processes of making Garri(Cassava flour or cassava granular) garri is the local name we call it here in west Africa specifically Nigeria,
In West Africa, garri refers to the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava.
[Source(https://en.m.wikipedia.org/wiki/West_Africa)
Usually eaten with any soup or it can be sipped with either groundnut or any other compliment……
Today i will take you’all to my Aunty’s very large farm in CrossRiver state, one of Nigeria’s 36 state, very rich in Agricultural farm produce and many other natural resource……okay enough pep talk now let's go
Let me show you how and were the making of cassava flour or cassava granular processing starts ……choose any one you like😁😁
Here we go first of all when its harvesting season when the tubers are are ready to be harvested…. once we are at the farm we have to clear the way make sure that nothing hinders us when harvesting , then we cute down its lenghty stalk…. Bend down ensure you hold it very well at the base fasten your grip stand firm and pull with force,….
by this time it will be very strong so you use the matchet to dig small edges around the cassava stem, to make it ease on you a little bit when you want to pull again .after this had been done try to pull again with much force this time
After that gather them at a spot and proceed to harvest others for as much as you can for that day …afterwords you seat down under a sheddy tree or anything that shades you from the sun… and with a little kitchen knife we began to pill off the rough body to find the smooth fine cassava
when we re done now we fetch a water clean and begin to wash it very well then we stake it and take it to were we grind it in a machine that grinds this cassava tube into a powdery form.
The grinding machine
wait a minutes ,.almost there 😉 we’re not done yet …….
After grinding it’s becomes paste like substance, so we put it in a sack bag mix with palm oil (this is optional to give it a yellowish look)
and then we proceed by taken it to a presser a heavy metal mechanical machine that will compressed the grinded cassava by squizzing out all the liquid substance And we leave it to dry for a day or two…..
The compresser
By the next day it's very dry now and ready to be filtered by using a shifter……
Shifter is usually squared made with nets it is used to select or shifter out the shafts to get a fine cassava flour this process is purely hand made……
The shiftering process
When we re thru filtering the cassava flour our fine cassava flour is now ready to be fried…..in a large fryer…
the Fryer with a heated place underneat
Theses large fryer is made of a flat metal that is held or supported by mud casted together an under it is a fire place that heats it using firewoods
Before we fry our garri we make sure that the fryer is hot and then we start frying with small quantity till we are thru then we add more….
It will take up to 20-30minutes to have a fine dry garri ready……so these process is repeated until the entire cassava granular is fried.
me sipping my garri 😁😁😁.... come enjoy with me😁😁
or eating with soup
i deeply appreciates😍💞💝 the few moment you took to read my post and you thoughts here after......🙏🙏🙏
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