Garri a food rich in carbohydrate is an important food item in most Nigerian homes.
Garri can be taken ordinarily by soaking in water especially during hot periods. The relative cheapness of garri when compared to pounded yam, semovita, etc makes it a
favourable commodity on the Nigerian food table.
TECHNICALCONSIDERATIONS
The project under discussion is a small scale garri production plant using cassava as raw
material. Working on a single shift of 8 hours, a production of 1 ton of garri is possible.
On three shifts of 8 hours each per day, total output of 3 tons of garri is possible.
However actual production in this write up is based on 2 shifts per day and 300 working
days per year. The key equipment required in the production of garri is grater,
fermentation vats, hydraulic press and fryer (wood or gas fired)
PRODUCTION PROCESS
To make garri, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash could be mixed with palm oil (oil garri) before placed in a porous bag. It is then placed in an adjustable press machine for 1–3 hours to remove excess starchy water. When the cassava has become dry enough, it is ready for the next step.[3] It is then sieved and fried in a large clay frying pot with or without palm oil. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour.
Eba is a stiff dough made by soaking gari in hot water and kneading it with a flat wooden baton. Kokoro is a common snack food in Nigeria, especially in southern and southeast Nigeria, especially Abia state, Rivers state, Anambra state, Enugu state and Imo state. It is made from a paste of maize flour, mixed with garri and sugar and deep-fried.[4]
Garri comes in various consistencies, which can roughly be categorized into rough, medium and smooth. Each type is used for a particular food.
As a snack , Cereal, or light meal, garri can be soaked in cold water (in which case it settles to the bottom), mixed with sugar or honey, and sometimes roasted Peanuts or groundnut with/or evaporated milk are sometimes added. The amount of water needed for soaked garri is 3:1. Garri can also be eaten dry without water, but with sugar and roasted peanut added.
In its dry form, garri is used as an accompaniment for soft cooked beans and palm oil. This food mix is called yoo ke garri or Foto gari in the Ga language, in Ghana. Foto gari is the combination of moistened garri and stew, while yoo ke garri is garri with beans, a combination which is typically eaten as lunch.[3] It is also eaten with beans cake in Nigeria.
For a full meal, garri is usually cooked by adding it to hot water, then kneading it into dough. This is eaten with different types of thick, leafy vegetable stews, melon seed stews, peanut stews, or beans.
Smooth garri (known as lebu to the Yoruba) can be mixed with pepper and other spicy ingredients. A small amount of warm water and palm oil is added and mixed with the hand to soften up. This type of garri is served with fried fish. It is also served with frejon on Good Friday.
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