Gari
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Gari, is a popular food widely eaten in West Africa, including Nigeria. It is produced from the enlarged root of the cassava plant, Manihot esculenta, Crantz. The root is rid of outer peels, which could constitute up to 10 % by weight of the root, to expose the white inner fleshy portion which is then grated to produce a mash. The mash is placed in cloth bags and allowed to ferment for 18 - 24 hrs. Heavy objects are also placed on the bags to squeeze fluid out of the cassava mash.  At the end of the fermentation period the mash is heated to produce gari. A mechanized process is favorable processing larger quantities.