Garri is one of the most popular staple foods in West Africa. Made from cassava, it is widely consumed as a snack or a full meal. Whether soaked in water with sugar and milk or turned into eba (a dough-like swallow eaten with soups), garri remains a household favorite.
If you’re interested in making garri at home or starting a cassava processing business, this guide will show you how to process cassava into garri step by step.
Step 1: Harvest and Select Cassava
Cassava is ready for harvest 9 to 12 months after planting. Look for mature, firm tubers with no signs of rot. Fresh cassava has white flesh inside.
Step 2: Peel and Wash the Cassava
Peel the cassava using a knife or a peeling machine to remove the rough outer skin. After peeling, wash thoroughly with clean water to remove dirt and impurities.
Step 3: Grate the Cassava
Next, grate the cassava into a fine pulp. You can use a manual grater or an electric cassava grating machine for large-scale production. At this stage, the cassava has a wet, mash-like consistency.
Step 4: Ferment and Remove Excess Water
Fermentation is what gives garri its distinct sour taste. Pack the grated cassava into perforated sacks and let it ferment for 3 to 5 days. During this period, excess water drains out, and the starch reduces.
For faster dewatering, some producers use a hydraulic press or screw press machine to squeeze out moisture.
Step 5: Sieve the Fermented Cassava
After fermentation, sieve the cassava mash using a fine mesh sifter to remove large fibers. The goal is to obtain smooth granules that will be roasted into garri.
Step 6: Fry the Cassava Granules
The sieved cassava granules are now ready for frying. Heat a large pan or an industrial garri fryer, then stir continuously over medium heat to prevent burning.
- For yellow garri, add palm oil during frying.
- For white garri, fry without palm oil.
Step 7: Cool and Package the Garri
Once fried and dried, spread the garri out to cool. Then, sieve again to remove any lumps. Finally, store in airtight containers or plastic bags to keep it fresh. Proper storage prevents moisture absorption and extends shelf life.
Uses of Garri
- Soaked Garri: Mixed with cold water, sugar, milk, groundnuts, or coconut.
- Eba: Made by adding hot water to garri and stirring into a smooth dough.
- Baking: Sometimes used in cake and biscuit recipes.
Final Thoughts
Garri processing is a profitable agribusiness in Africa due to its high demand. Whether you want to make garri for home use or commercial sales, following these steps will help you achieve the best results.
Are you interested in starting a cassava farming or garri business? Share your thoughts in the comments!
