Garri is a popular staple food in Nigeria and is made from cassava. Garri is one of the foods that does not require advertisement yet is very popular. In Nigeria, Garri is considered the common man food and remains one of the foods that the poorest of the poorest can afford in most cases.
One of the reasons why Garri is very popular is because it can serve multiple purposes. Garri can be transformed into Eba and eaten with soup. It can also be used to eat beans or drank like that or with the help of sugar, milk, chocolate powdered, and other edible peripherals. Garri is also called Cassava flour.
The process of making garri involves several steps, and here is a general process of how it is processed.
Harvest and wash the cassava tubers: Choose mature cassava tubers, and rinse them thoroughly in clean water to remove any dirt or debris.
Peel the cassava tubers: Use a sharp knife or vegetable peeler to remove the tough outer layer of the cassava tubers.
Wash and grate the cassava: Wash the peeled cassava tubers again, and grate them using a mechanical grater or a traditional hand grater. The cassava should be grated into small pieces.
Press the grated cassava: Squeeze the grated cassava to remove as much liquid as possible. You can use a cheesecloth, a fine mesh strainer, or a mechanical press for this step.
Ferment the cassava mash: Put the cassava mash in a large bowl or container and allow it to ferment for 1-3 days. During fermentation, the cassava will release its natural starch, and the mixture will become slightly sour.
Dewater the fermented cassava mash: Pour the fermented cassava mash into a long, woven basket lined with a thin cloth or a porous bag. Then, press it with a weight for several hours to extract as much liquid as possible.
Sieve and fry the garri: After dewatering, sieve the garri to separate it from the fibers and lumps. Then, heat some oil in a frying pan, add the garri in batches, and fry. Do this until it turns crispy and golden brown.
Store the garri: Once the garri has cooled down, store it in an airtight container in a cool, dry place. It can be stored for months without spoiling.
Garri can be consumed as a snack or used as a main ingredient in several Nigerian dishes.