Q&A for How to Make Garri (Cassava Flour) from Raw Cassava

There are different specie of cassava. The preferred specie is the red cassava. For best result, peel the skin and wash almost immediately after it's dug up. Grinding should be done in less than an hour after peeling, and include considerable quantity of palm oil to give the garri a light-yellow color. (The immediate grinding is to prevent the cassava from developing black spots on its skin.) After grinding, dry in a porous bag and drain water within 24 hours to prevent a sour taste afterwards. Frying the powdered cassava to garri form should be done in a wide frying pan and turned with a piece of calabash to prevent burning during the process.

Yes. The sour taste in garri comes from the fermentation. The longer you keep it before frying, the more sour it becomes.

After packing in sacks for drilling, avoid drilling too dry so that the starchy water is retained as it ferments. The retained water is lost to evaporation.

I don't think so, in my country cassava is one of the basic ingredients to make cassava chips.

You could extract just the starch and use it for starching clothes. There is also cassava flour, which is used in baking.

Yes.

No, not necessarily, but it can be.

Yes, garri can spoil if it's not properly stored.

Look at the colour and texture, since storing it for a longer period without frying leads to production of some undesirable black spots.