My Homemade Cassava Procession ~ Step by Step

A beautiful day to you all.
It's a weekend and restful day for many people, especially working-class citizens.
And it also a working day for some people, especially the farmers.

Saturday is usually a day the farmers go to the farm to till the soil, cultivate their crops, plough, and do some sort of things.
Saturday is also a day for many to do their laundry, clean up the house, and keep everywhere sparking. Do one or two things they couldn't do over the week.

This is how one of my Saturday was. We went to the farm to harvest our cassava to be used for processing of garri, what other people call Eba.
I will be showing you the steps and processes of this operation from the start to finish.

Method Of Preparation

• We harvested the cassava from the farm

• Peeled the cassava and washed it.

• Fixed it into a big basin and took it to the mill for grinding.

• After grinding the cassava, we pour into the cassava a few drops of palm kernel oil, this is to give the garri or Eba the yellowish color.

• We scooped the finished product into two separate bags and put it in a hydraulic press machine to remove the water in the cassava and make it dry.

• After that, we seived the pressed and dry cassava produce to remove the chaff.

• Finally, we fried the seived cassava till it was dry and in a mild and moderate texture.
  These are the processes of making our local garri or Eba.

Here is the finished product after scooping it out from the pot. Well fried and served.

It's a bit tedious and time-consuming. It needs a lot of hands to finish the procession.
I am glad to share the methods of our local garri procession with you.

Thank you for visiting my blog

@zellypearl