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
- Grater
- Press
- Dryer
- Pin mill
- Stitching machine (optional)
Imported Configuration
|
Locally Fabricated
|
I) CASSAVA PEELING MACHINE
2) CASSAVA GRATER STAILESS METAL
3) HYDROLIC CASSAVA PRESSER
4) CASSAVA SHIFTER OR SEPARATOR
5) AUTOMATIC GARRI FRIER,
Or COMMUNITY
GARRI FRIER WITH
BRICKS AND
CHIMNEY
6) CASSAVA WASHING AND
7) BAG SEALING MACHINE.
NB. Prices depends on configuration |
|
|
|
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:-
Feel free to call 08036721009, 08076075205, 07088788710 or e-mail: bizideas@vestersms.com. We are here to serve you better.
Click here for our physical contact address.
Click here for trusted and reliable bulksms portal/website.
Click here for other entrepreneurship packages.
Click here for Youth Empowerment
Stop being end user rather Producer. We will assist you get a start up capital
ReplyDelete