African Recipes

How To Prepare Cassava Flakes

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.

 

EQUIPMENT

Grater

Large pot

Knife

Sieve

Long wooden spoon

 

RECIPE INGREDIENT

Cassava tubers/roots

 

 

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

READ ALSO:   How to prepare Angwa Mo

 

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HOW TO PREPARE GARI SOAKINGS

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

 

How To Prepare Cassava Flakes

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 200 calories 0 gram fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Cassava tubers
  • Salt(optional)

Instructions

  • 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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