How To Prepare Cassava Flakes
Granulated cassava is also known as garri, gali, gari, garry, or tapioca in West African. The English name for gari is granulated cassava
Gari is gotten from fermented cassava. Cassava tubers when harvested fresh from the farm are peeled, grated and fried.
Moreover, when frying for yellow gari, palm oil is added to form the yellow color of gari, the white gari is fried plain without oil.
Gari can also be eaten as a snack by adding sugar or honey, milk, groundnut with cold water.
However, it can also be mixed in hot water to make Eba, also for gari and beans or served alongside with waakye.
Long wooden spoon
DIRECTIONS ON HOW TO PREPARE CASSAVA FLAKES
Peel the cassava roots using a sharp knife and place in a large bowl.
Wash and clean the cassava root until clean.
Grate the cassava roots into a mash
Ferment the Cassava Mash to Remove Hydrocyanic Acid by placing in a sack.
Press the cassava sack to drain the water in the gari using a heavy wood.Make sure all the water is drain before you cook it.
After draining the mash, sift the wet cake into grits
Under a medium heat, place grits in pot and roast until grits are dry and hard to form edible gari
Spread the gari in a thin layer and allow it to cool
Sieve or grind the gari to break larger granules
Pack the gari in airtight bags and store properly
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