Garri (made From Cassava) Recipe
Make Garri (made From Cassava) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredient
Optional Ingredients
Method
Preparation of Cassava
- 1
Peel the Cassava
Using a sharp knife, carefully peel the outer skin of the cassava tubers until all the brown skin is removed, exposing the white flesh inside.
- 2
Wash the Cassava
Rinse the peeled cassava under running water to remove any dirt or contaminants.
- 3
Cut the Cassava
Cut the cassava into smaller chunks (about 2-3 inches) to make it easier to process.
Fermentation Process
- 4
Grate the Cassava
Using a grater or food processor, grate the cassava chunks until they are finely shredded.
- 5
Place in a Container
Transfer the grated cassava into a clean, airtight container. Ensure that it is packed tightly to eliminate air pockets.
- 6
Ferment the Cassava
Allow the grated cassava to ferment at room temperature for 2-3 days. This process will help to develop the flavor and reduce toxicity.
Processing into Garri
- 7
Drain Excess Liquid
After fermentation, drain any excess liquid from the cassava using a fine sieve or cheesecloth.
- 8
- 9
Cool and Store
Allow the roasted cassava to cool completely before transferring it to an airtight container for storage.