THE ART OF GARRI MAKING

Garri, a staple food in Nigeria, is a fermented and fried cassava product that is widely consumed across West Africa. The process of making garri is labor-intensive and requires careful attention to detail.
Garri making is not just a process of producing a food item; it's also deeply rooted in the culture and traditions of West Africa, particularly in Nigeria. The process of making garri is often a communal activity that brings people together, fostering social bonds and a sense of community.Here's a step-by-step guide on how garri is traditionally made.

Cassava Harvesting and Peeling
The process begins with harvesting fresh cassava tubers from the farm. The cassavas are then carefully peeled to remove the outer skin, revealing the white flesh inside. Why did I say carefully peeled? You have to be cautious as not to harm yourself with the knife you're using.

Washing and Grating;
The peeled cassavas are washed thoroughly to remove any dirt or impurities. They are then grated into small pieces using a grating machine or a traditional grater.

Fermentation;
The grated cassava is placed in a sack or a jute bag and allowed to ferment for 3-4 days. This fermentation process helps to break down the starches and makes the cassava easier to process. 👌

Sieving and Frying;
After fermentation, the cassava mash is sieved to remove excess water and lumps. The mash is then fried in a large pan or skillet over medium heat, stirring constantly to prevent burning. You fry it to make the garri dry for easy use either for drinking or making garri swallow. Can someone say we're getting there.

Roasting and Garri Formation;
As the cassava mash is fried, it begins to roast and form into small, crunchy particles. The garri is continuously stirred and roasted until it reaches your desired level of crumbliness. What next after?

Cooling and Packaging;
The freshly made garri is removed from the heat and allowed to cool. It is then packaged in airtight containers or bags to preserve its freshness.

The Final Product;
The end result is a delicious, crunchy, and nutritious food that can be consumed on its own or used as an ingredient in various dishes. Garri is a staple food in many Nigerian households and is often served with peanuts, sugar, or other accompaniments for those that love to drink it, but for the swallow lovers they packaged it with different kinds of soup like egusi, okro, ogbonlo and the likes.

You see garri is a nutritious food that is rich in fiber, vitamins, and minerals. It's a good source of energy and can be a healthy addition to a balanced diet when consumed in moderation.Garri making is also an important economic activity for many women in West Africa. The production and sale of garri provide a source of income for many families, contributing to the local economy.

In conclusion, making garri is a traditional process that requires patience, skill, and attention to detail. The end result is a delicious and nutritious food that is enjoyed by millions of people across West Africa.