Photos: How to Make Garri (Cassava Grits) from Scratch - Part 2

Washed cassava tubers ready for grating

     

The last post introduced the garri processing series of Marble Notes. This is the second part that continues from the last one which you can find in the last post. I wrote about the first two steps of the process, which include peeling and and washing the cassava roots. The cassava plant is a root crop that grows below the ground. It is cultivated through the stem's bud. This post isn't about cultivating the crop but rather how the root (mature plant) is used in processing garri, which is staple food reportedly introduced by the Portuguese to Nigeria.

So, after after washing the cassava roots, the next step is to grate them. There are two ways that are used in grating cassava. The first method is manual, which is the use of a local grater. I don't have pictures to show here. The second means of grating the crop is to use the motorized grater, whose picture is below.

The cassava is taken to the mill where a grater like the one pictured above is used in grating it. This is the motorized grater that is operated with a fuel powered engine. This one is preferred to the manual type because it takes less time in operating it and also produces finely grated cassava paste. The green part of the machine is the grater, which connects to the engine (the part with a wheel and battery). The sound is comparable to a generator especially a Lister generator.

The grating machine or apparatus up close (the belt connects it to the engine)

Cassava paste after grating

 After grating, the cassava usually comes out in fine paste as shown in the picture above. The grating depending on the quantity of the cassava takes about 20 to 30 minutes, maybe more. What do you think would be the next step in the garri making process? I'll tell you. You need a bag or a sack. Have you got one. Many people I know use different types of bags to drain the garri. In my family, we use the rice bag, that is old rice bag. So, after eating your Stallion or Caprice rice, (their names plenty sef incluing Mama Africa), don't throw the bag away. It just might still be useful as the one below.

 

A empty Stallion parboiled rice (washed and ready to be used for the cassava paste

I prefer the rice bag to the fertilizer bags because I consider the former safer than the latter. Many people have been reportedly poisoned when old fertilizers bags were used for garri production. But those who have succeeded in using the fertilizer bags have been known to have washed them several times before use. Hence, the rule of thumb is wash your bags several times with clean water before transferring the paste into them. 

Cassava press

 The next step after bagging the cassava paste in a sack is to get the press ready. It's very advisable to wash it after every use. This is to prevent the metal from rusting and building bacteria. However, it's imperative that the farmer dust or wash the press again before pressing out the water from the paste. The picture above is the metal press. The local people who can't afford the metal press, which is pricy use bamboo sticks (usually three or four strong sticks and ropes) to press the cassava. The body of the press holds the bags of cassava press. The picture below shows the bolts of the press which are fastened to the top part of the press. The bold are worked tightly on the garri bags to ensure adequate draining of water from the paste.

Press bolts

Two bags of cassava paste sitting on the press

The cassava on the press is critical as this process majorly determines the type and texture of the garri. The local wisdom is to allow the garri to take its time to drain. Many people in a bid to complete the cassava processing finish the procedure too early. Garri from this process have been known to have caused stomach trouble. So, apply due process like in many things - let the water drain properly.

Waste water collector 

A container is strategically placed below the press to collect waste water from the cassava paste. This habit is better than allowing the water to run into a drain as it ensures better sanitary conditions. People with livestock are advised to keep them off the waste water as it's toxic.In this post, I have basically covered three subsequent two steps of the garri making/cassava processing series. These steps include: grating, pressing and draining the cassava. Come back for the conclusive post. Ka emesia!