A sharp paring knife will also do the trick. [2] X Research source
Cutting the root into smaller pieces makes it easier to grind.
If you don’t have access to a motorized grater, use a manual cassava grater or rasper instead.
Fermentation is crucial for breaking down the cyanide compounds in cassava root. If the cyanide isn’t broken down, your batch of flour could be lethal. Proper fermentation is very efficient at this job, though, so try not to worry!
Polypropylene sacks can also be used for this purpose. [8] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source
If you have a manual screw press, use that to “de-water” the pulp a lot faster. [10] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source If the pulp still looks a bit watery after 2 days, give it 1 more day to finish the process. [11] X Research source
Traditionally, the powder was pressed through a sieve made of palm branches. [13] X Research source
Heating the flour gets rid of any remaining cyanide gas, so it’s really important! It also kills enzymes and microorganisms in the flour.
As long as garri is properly stored, it stays fresh for 6 months. [16] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source
