PREPARATION OF GARI (roast cassava grains)
Although gari can be purchased readily it can also be pre pared at home particularly is a special quality ifa desired. The cassava roots are dug up and peeled. They are then washed and soaked in water for 2 hours. The roots are then grated and placed in tightly woven but porous bags; weights are placed on the bags for three days to eliminate much of the water. The contents of the bag is spread out to dry in the sun for several hours. When dry the grated cassava is then sifted and dry roasted a little at a time in a large pot over a fierce fire. A few drops of palm-oil may be added for colour and flavour.
Courtesy of Laura Edet
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