Saturday 26 October 2013

How to Make Garri (Cassava Flour)

To produce garri: Cassava tubers are uprooted and peeled, washed and grated to produce a mash. The mash is placed in a porous bag and allowed to ferment for one or two days, while weights are placed on the bag to press its water out. It is then sieved (or sifted) and roasted by heating in a bowl. The resulting dry granular garri can be stored one month. It may be pounded or ground to make fine flour. Garri production can be mechanized for commercial purposes.

This research took us to many places like Ghana, Yoruba, Igbo lands and we also consulted researchers like wiki and others.

Eba is a stiff dough made by soaking gari in hot water and kneading it with a flat wooden baton. Kokoro is a common snack food in Nigeria made from a paste of maize flour mixed with gari and sugar and deep-fried
Garri comes in various forms, which can roughly be grouped into: rough, medium and smooth. Each type is used for a particular meal.

As a snack or light meal, garri can be soaked in cold water (in which case it settles to the bottom), mixed with sugar, roasted peanut, Dried fish, evaporated milk. The amount of water needed for soaked garri is 3:1. Garri can also be eaten dry without water.

Garri, in its dry form, is a nice accompaniment for soft cooked beans and palm oil. This food mixed is called Yor ke Garri in the Ga language, in Ghana. This food is usually eaten with fried plantain and dried fish, commonly known as kokor. The combo is a common meal for lunch.
For a full meal, garri is usually cooked by adding to hot water and kneaded into dough. This is then eaten with different types of thick, leafy vegetable stews, okra soup, Agbolo soup, melon seed stews, peanut stews etc.
Smooth garri (known as lebu to the Yoruba) can also be mixed with pepper and other spicy ingredients. A small amount of warm water and palm oil is added and mixed with the hand to soften up. This type of garri is served with fried fish. It is also served with frejon on Good Friday.

In West Africa, there are two types; "white" and "yellow" garri. The yellow garri is prepared by frying with the addition of palm oil to give it a yellow colour; while white garri is fried without palm oil. White garri contains more starch than yellow garri. The oil content of the yellow garri reduces the starch in it.
Yellow and white garri are very common all over Nigeria. A variation of white garri exists, popularly known as Ijebu-garri. This variation is produced mainly by Yorubas of Ijebu origin, in Nigeria. A great many variations exist of both white and yellow garri. The yellow garri is mainly produced in the Eastern part of Nigeria and part of the Western Nigeria mainly Umunede.

In Ghana, the taste and size  of garri determines it’s name . The sweeter types with finer grains are more valued over  large grain varieties. Commercial food vendors on the other hand prefer coarse grains with high starch content as this yields more quantity when soaked in water. In addition, buyers often look out for crispier grains when trying to determine its freshness.

Garri can be eaten without further cooking by placing in a bowl and adding cold water; Ijebu-garri is made to have finer grains, and a pleasantly sour taste, making it very suitable for consumption in this way. Sugar or honey is then added as well as chunks of coconut, groundnuts, tigernuts and cashew nuts. Milk may also be added. Most garri, however, is cooked by adding to boiling water and stirring to make a stiff paste or porridge, which among the Igbos is known as utara, and among Yorubas as eba. Utara (or eba) is normally eaten with soups, of which several different kinds are available. Most parts of Africa where cassava is grown have an equivalent staple dish.

Garri is produced from cassava tubers and is the commonest staple food in Nigeria consumed by over 150 million people. We consume about 9.2 million metric tons of garri per year and it comes to about 35.7 million tons of our cassava production. Our actual demand for garri is 15 million tons but we cannot accomplish that because of the stress and drudgery involved in the traditional production.
Garri is produced in the rural areas (where cassava is grown) by the local women. The young people are not interested because of the stress and the drudgery involved in the traditional production, they will rather migrate to the overcrowded cities where poverty is rampant.

Equipment required

    Imported Configuration
    Locally Fabricated
    1. Grater
    2. Press
    3. Dryer
    4. Pin mill  
    5. Stitching machine (optional) 

       BRICKS AND CHIMNEY                       
    NB. Prices depends on configuration 

Cassava is a tuber crop native to South America; However, Nigeria is one of  the world's leading producers of Cassava. It is starchy in nature, and is processed in many ways to get an edible end-product. In this article, we are going to discuss step by step, on how to produce cassava flour (garri) from cassava.



Finished Garri

Step 1: Peel off the back of the cassava tubers.
Step 2: Wash the peeled tubers well.
Step 3: Cut the tubers into medium sizes.
Step 4: Grind the cassava with grater or grinding machine.
Step 5: After the grinding, the cassava powder (still watery) need to be packed in long bags and drilled   to ultimate dryness in a jack for one or two days.
Step 6: Using a wide sieve, sieve off the fine cassava powder from other particles
Step 7: Then, using a wide frying pan, fry the powder in reasonable portions until it becomes very dry and brittle.
Step 6: Store your garri in a dry place, and start making use of  your meal.
As it stands garri can be produced manually or mechanically depending on the producer’s capability. For now there many garri industries in Nigeria and parts of Africa.

Locally fabricated equipments are available in Nigeria. Like wise imported ones. We are in position to locate the above equipment here in Nigeria and abroad, on payment of non refundabl fee of Ten thousand five hundred naira (N10,500) Consultation fee into our Company's account. Our account details are as follows:- 

Account No: 1013355170

Account No:4392017160.
Banker: Ecobank Ltd

1 comment:

  1. Stop being end user rather Producer. We will assist you get a start up capital