Garri(cassava flour)

Garri is a staple produced from the tuberous roots of freshly harvested cassava through a series of processes. First of all, the cassava roots are cleaned, peeled and grated into granules. Afterward, the resulting cassava mash is put in sacks, which are then placed between heavy planks and tightened with a strong rope. This is done to squeeze water and starch out of the cassava mash. It is left there to dry and ferment for days and then fried either in palm oil or without it. The preparation of garri is one of the most arduous and back-breaking processes of food production