タイトルまたは説明

During garri processing, the cassava roots are cleaned, peeled and soaked in water for several hours. The soaked roots are then dried and grated; they were grated by hand, now there are machines to grate the cassava roots. The root shavings are stuffed into porous jute bags and pressed under heavy weights for three to seven days until the moisture and starch has completely drained away and the shavings have fermented. Cassava is high in cyanide and the fermentation process reduces that. The root shavings are then sieved and spread out on a sheet in the sun and allowed to dry.