Garri is such a lifesaver to many in Cameroon, Africa and the world. It's a quick fix when you are hungry and can't wait for long. It can also serve as a main dish when it accompanies soups like okro.
Garri is a product of cassava and here is how to make garri from scratch.
How to make yellow Garri from scratch | Cameroonian recipe
Peel and wash the cassava.
Mix the paste with some palm oil.
Some people put palm oil while they are frying. It's still ok; But putting oil after gratering makes it eas to fry.
When the garri is dry, use a special sieve to sieve the garri to become powder.
Put it in a rice bag and squeeze out the water.
The local way to do this is to use sticks like in the picture.
Make sure it is very tight to remove all the water. It may take days to squeeze the water out.
Keep tightening the bag between the sticks so that it gets quite dry.
If the garri is not quite dry it will have lumps when you fry it.
This one was made from zinc. Other local sieves often used are weaved using bamboo.
When it's done, spread it on a flat surface or bag.
After sieving, fry the garri.
Keep stirring as you fry to avoid it burning or having lumps.
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