Garri is a kind of carbohydrate meals which you get from processing uncooked cassava.
It is a first-rate meal of many West African countries, specifically Nigeria and the Igbo tribes majorly. Back then during my school days we call it "G4" just for fun. The name "G4" was the name we gave to it then as students.
You can consume garri by soaking it with water, sugar or preferably honey.
There are some other ingredients you can add to make it more rich, such as milk, coconut, milo, palm kernel nuts, dry fish, groundnuts.
Another manner to consume garri is with the aid of making it with hot water, and consuming it with a scrumptious soup like egusi soup etc.
Let's see how this Garri been consumed too much in Nigeria is been consumed.
First harvest your cassava from the farm. Peel your cassava with the aid of a knife. After peeling them, wash them thoroughly so as to remove any dirt or sand from it.
Then it can now be exported to the processing machine for grating.
Secondly, pour the mash gotten from the machine into a clean bag and let it ferment and water drained out of it.
The reason why is fermented is to dispose of the hydrocyanic acid (HCN) that's in cassava tubers. Which takes about 2-3days.
Then, use a extensive sieve, to eliminate the cassava powder from different particles.
Making use a thick frying pan, add desired amount of cassava powder, stir fry till it will become very dry and brittle.
It can be served with your desired soup.
