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.