Below are the best procedures to prepare Garri from Scratch.
Garri is an African traditional food ate mostly by the igbo tribes ( the igbo tribe is among the 250 tribes that lives in Nigeria). Now let us go back to Garri preparation from Scratch.
Note that garri is and end product gotten from Cassava tuber.
Get and pile the back of your Cassava tube.
Wash your piled Cassava tuber with clean water and a pinch of detergent.
Take it a any Cassava grander around ( Although you can grand it on your own but it will take lots of time to finish so it’s best advice to take it to a Cassava grinder)
After grinding your Cassava tuber you pressure it so it dries faster. (it can four to five days to dry)
Now it’s to dry-fry your grinded Cassava. (before your start frying you first shifter it with garri shifter so it won’t have much garri seed in it)
Now start frying with a bigger frying pan and while frying don’t allow it to get burnt or you might not like the taste.
After frying you allow it get worm before making use of it.
Can be sourced with Egusi soup, Vegetable soup or Oha soup.
Are you still having difficulties? Then watch the video tutorial below.
Do you want to learn how to prepare your own oha soup?Then click here >>>.
Do you want to learn how to prepare your own Vegetable soup? Then click here >>>.
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