Garri, a staple West African food, is made from cassava tubers. Follow these steps to create this versatile ingredient at home:
- Peel and Wash Cassava: Begin by peeling the cassava tubers and washing them thoroughly.
- Grate the Cassava: Use a grater to grate the peeled cassava into a fine pulp.
- Ferment the Pulp: Place the pulp in a sack and allow it to ferment for 2-3 days to remove toxins.
- Press and Dry: Squeeze out excess water using a press and spread the pulp to dry.
- Fry the Garri: Finally, roast the dried pulp in a pan until it turns golden brown.
Enjoy your homemade garri with soups, stews, or as a snack!