My Actifit Report Card: April 22 2021
Yesterday the 21st day in April 2021.
It all started with a cassava harvest in my garden.
It was the best part of the day, stressful though.
I will like to briefly talk about cassava, and how we process it to Garri in the Yoruba land in Nigeria.
Garri is a powdered food material made from a root tuber called cassava plant, garri is a carbohydrate given food that can be eaten with milk, grand nut, sugar, honey, beans and so on, when soaked inside water.
Garri can also be turned inside hot water to give a solid food called eba. Eba can be eaten with all manner of soup. For example, vegitable soup, melon soup, tomato soup, Okro soup, and so on.
Processing Cassava into Garri.
First, we harvesting the cassava from the farm or garden.
Then we pill the back off, it is left a whitish tuber, and looks like pilled yam.
We then wash the cassava and pack it inside the sack for grind. After grinding it, it comes out as a moist semi liquid with shafts inside.
It is then packed inside a sack.
Note the sack must be loosely woven in other to pour out water.
Then it is subjected to pressure. This process aims at removing the excess starch and water from the cassava. Most times is it left under pressure for 3 to 4 days.
After it's been dehydrated. We grind the cassava again to reduce the shafts in it.
The garri is then roasted on a large surface of iron sheet with fire under it. During the process, the person frying it will seat beside it and use a wooden tab to mix it continuously in other to ensure even frying.
At this point, the garri is is ready, but still has some lumps in it. It is then sieved in other to get a smooth textured garri.
So basically that we did yesterday was to harvest, pill and grind it. It is presently under pressure and will be ready for frying on Monday.