Step-by-step guide to processing cassava

macfranc007 September 21, 2018 Nigeria News today & Breaking news ▷ Read Naija news 24/7 Vivian Falae

Have you ever wondered how garri is made? Then check out cassava processing steps to learn all about it! You will be able to find out how the whole process works, so that you might try it out yourself. We will break down every step, so even beginners will be able to follow this.

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Steps involved in processing of cassava

When it comes down to it, cassava processing in Nigeria usually revolves around five crucial steps, but each step requires more than one action, which is why we will look at each of them separately in order to understand the bigger picture better. Without further ado, here is how cassava production works:

Step 1. Washing and peeling cassava roots

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In order to make the process of explaining a bit faster, let’s assume that you have already harvested your cassava roots. That said, before you get to the actual cassava processing, you need to prepare the roots properly.

First off, only healthy undamaged roots are appropriate for what you are about to do. Therefore, you need to sort your roots and pick the best ones to be transported to the cassava processing plant.

When the roots reach their destination, they need to be thoroughly washed with clean (!) water and then peeled with a sharp knife. After the skin has been removed, the peeled roots need to be washed again in clean water. In order to clean the roots better, it is best to use a scourer to remove extra peel, spots or dirt. Once your roots are nice and clean, you can move on to the next step.

Step 2. Grating the roots into mash

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When you are dealing with cassava roots, it is important to remember that they are actually not safe to eat in their raw state. Before they can be consumed in any way, they need to be turned into pulp in order to remove the cyanide contained in the roots.

These days, you no longer have to use perforated metal sheets to grate your cassava. There are special motorised graters that make the process much easier and safer. It is important to note, however, that you should use a grater with a stainless steel drum, as mild steel might rust and contaminate your product.

In order to turn the washed cassava roots into pulp, turn on the grater, carefully load the roots into it and collect the mash into a clean bowl. Do not use your hands to push the roots deeper into the grater while it is still running! After you have collected the pulp into bowls, pour it into a clean polythene sack. You can wash it afterwards and reuse in the future.

Step 3. Removing water and fermenting the mash

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As we have mentioned before, you need to remove the cyanide from the cassava mash before it can be turned into anything. This is usually done by removing the excess water and leaving the mash to ferment. Back in the day, people used logs or stones to de-water the mash, but it was slow and unhygienic, which is why we have a better way for you.

The bags of wet cassava mash are loaded onto fermentation racks, where they are left to ferment and lose some excess water naturally. After that, the bags are put on a hydraulic press or a screw press, where they are squeezed several times until no water comes out of them.

The most important moment in this step is to find that perfect balance. If the mash is too wet, it will get lumpy during roasting. On the other hand, if it is too dry, it will get too floury. So make sure your bags are still slightly moist but no longer dripping when you get them off the press.

Step 4. Turning grits into garri

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When you are done with all the manipulations that turn cassava from pure poison to something you can actually work with, it is time to sieve the wet cake from the bags into grits and then frying those grits to make actual garri.

The process involved in this step is pretty straightforward: open the bags, unload the wet cake and break it down with your hands/a sieve/a grater, so that all you have left is grits. Then, oil up a clean roasting tray, light a fireplace, heat up the tray and spread one batch of grits onto it.

Stir the grits until they turn into creamy dry granules and take them off the tray, leaving some behind to facilitate the roasting of the next batches. Place the next batch and repeat until you are out of grits. Make sure your fire has optimal temperature, so that your garri cooks properly. Avoid using mild steel trays; it is best to go for stainless.

Step 5. Packaging and storing

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After frying all of the grits and turning them into garri, it is time to pack it up, both figuratively and literally. Spread your roasted garri in a thin layer on a raised platform and leave it to cool. As soon as it is cool enough, use a sieve or a grinder to break down larger granules into smaller ones.

When the garri granules are the same size, pour them into a woven polythene sack lined with plastic. If you do not use plastic lining, it might negatively affect the quality and shelf life of your garri, and all your hard work will go to waste.

Bags filled with garri should be stacked on a raised platform and kept in a dry cool place. If the conditions are proper, garri can keep its properties for up to a year.

And that is how you process cassava roots to make garri. The process is not very fast, and it might seem tedious at times, but as long as you have the proper equipment and a right attitude, you can do it. As always, remember the hygiene standards: wash your equipment and use only clean water, and you should be fine. We hope that this step-by-step guide has been helpful to you.