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HOW TO PRODUCE GARI IN GHANA AND STEPS IN INVOLVE

 HOW TO PRODUCE GARI IN GHANA AND STEPS IN INVOLVE




Gari is a popular West African food made from cassava, and Ghana is one of the major producers of gari. Here are the steps involved in producing gari in Ghana:

  1. Cassava harvesting: The first step in producing gari is to harvest mature cassava roots. Farmers usually wait until the cassava plants are about 12 to 18 months old before harvesting.

  2. Cassava peeling: Once the cassava has been harvested, the outer skin is removed using a knife or a cassava peeler. This is done to remove any dirt or debris that may have accumulated on the surface of the roots.

  3. Cassava washing: After peeling, the cassava is washed thoroughly in clean water to remove any remaining dirt or debris. This is an important step to ensure that the gari produced is clean and safe to eat.

  4. Cassava grating: The washed cassava is then grated into a fine pulp using a grater or a mechanical cassava grating machine. The pulp is then placed in a sack or a cloth bag and left to drain for several hours.

  5. Cassava pressing: After draining, the pulp is placed in a press to remove any excess water. This can be done using a traditional manual press or a hydraulic press.

  6. Cassava frying: The pressed pulp is then fried in a large pan or pot over a fire or on a stove. This is done to reduce the moisture content of the pulp and create the characteristic yellow color of gari.

  7. Sieving and roasting: The fried pulp is then sieved to remove any lumps or debris and roasted until it is dry and crispy.

  8. Cooling and packaging: The final step in producing gari is to allow it to cool and then package it in bags or containers for sale.




In summary, the steps involved in producing gari in Ghana are cassava harvesting, peeling, washing, grating, pressing, frying, sieving and roasting, and cooling and packaging. It is important to note that producing gari requires a significant amount of manual labor and can be time-consuming.

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