Gari

Ingredients

• Cassava
• Water

Utensils

• Sharp knife
• Grater (manually operated or mechanised)
• Bucket
• Cotton or linen bag / sack
• Weights (heavy stones) or drum press
• Plastic sheet
• Thick bottomed, shallow frying pan (or wok)
• Wooden spoon
• Fine mesh sieve
• Stove
• Plastic bags
• Heat sealer (or candle)

Preparation

1. Wash, peel and finely grate the cassava tubers into pulp.
2. Place the cassava pulp in a linen or cotton cloth bag.
3. Tie the bag firmly and place a heavy weight on top of the bag or place in a drum press and screw down the bolts firmly. Leave it in the sun for three to four days. If using the drum press keep tightening the bolts every day.
4. Open the bag to check if the pulp is dry and not sticky. If not dry then spread out to dry in the sun for an hour or two.
5. When dry remove from the bag and rub through the sieve.
6. Place small batches of the fine pulp in a shallow pan over a low heat until the particles become light and free flowing. The gari should be very light cream in colour.
7. Sieve the gari to remove coarse fibre pieces.
8. Pack the gari in air tight containers or sealed plastic bags / sacks. Store in a cool, dry place.