Making Garri from scratch
I am going to show you how I make garri from the pulp of the cassava (yuca) that I extracted starch from. The video contains brief process of how I process my cassava (yuca) to extract starch (tapioca). I am going to show you how I use the pulp from this process to make garri for soaking. It is actually the same process making the regular commercial garri but a little different because the starch was extracted form the cassava (yuca).
Directions
- Peel and wash the cassava.
- Grate or grind the cassava.
- Add water to the pulp and strain it with a chiffon fabric. Rinse with more water to make sure the starch is extracted. When done, save the fiber to make garri. If you don't want to extract the starch, just squeeze out all the moisture.
- Leave to ferment for about 3 days. Try to squeeze out the moisture daily.
- After 3 days, pass it through a sieve with bigger holes. If you want red garri, this is a good time to rub in the palm oil. If not, fry in a wide pan over medium heat, constantly stirring it. This is a long and continuous process.
- When done the garri will feel dry or like beach sand (sharp sand).
- If the starch was extracted from the cassava, you can only soak the garri, it would not be good for eba.
Ingredients:
Cassava (yuca)
Water
