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How to Make Garri (Cassava Flour) from Raw Cassava

Last Updated: October 1, 2023 References

This article was co-authored by Elsie Glasu-Atunuwa and by wikiHow staff writer, Amber Crain . Elsie Glasu-Atunuwa is a West African Chef and the Founder of Trices Cafe and Lounge in San Antonio, Texas. Elsie learned to cook from her mother, using only the finest ingredients to create great flavors. Her mother’s training and her own imagination allow her to create delicious traditional West African dishes to satisfy customers, friends, family, and colleagues. Her team specializes in serving dishes from Nigeria, Ghana, and Cameroun. They also offer catering for all occasions. Elsie studies General Science and holds a doctorate degree in Nursing from Grand Canyon University. There are 7 references cited in this article, which can be found at the bottom of the page. This article has been viewed 144,895 times.

Cassava flour, traditionally called garri, is made with fresh cassava root. It's very common in West-African countries such as Ghana, Sierra Leone, and Nigeria. The process for making garri isn't difficult, but it does require some traditional techniques that may be unfamiliar to you. Don't worry—we're going to walk you through the process from start to finish and explain everything you need to know!

Peel off the skin of the cassava tubers.

• A sharp paring knife will also do the trick. [2] X Research source

Chop the root into smaller pieces.

• Cutting the root into smaller pieces makes it easier to grind.

Wash the peeled tubers with water.

Grind the pieces with a cassava mill.

• If you don’t have access to a motorized grater, use a manual cassava grater or rasper instead.

Pack the pulp in baskets and wait 1-2 days.

• Fermentation is crucial for breaking down the cyanide compounds in cassava root. If the cyanide isn't broken down, your batch of flour could be lethal. Proper fermentation is very efficient at this job, though, so try not to worry!

Transfer the pulp into porous bags.

• Polypropylene sacks can also be used for this purpose. [8] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source

Put the bags under heavy weights for 1-2 days.

• If you have a manual screw press, use that to "de-water" the pulp a lot faster. [10] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source
• If the pulp still looks a bit watery after 2 days, give it 1 more day to finish the process. [11] X Research source

Press the pulp through a wide sieve.

• Traditionally, the powder was pressed through a sieve made of palm branches. [13] X Research source

Fry the powder in a pan until it’s very dry.

• Heating the flour gets rid of any remaining cyanide gas, so it's really important! It also kills enzymes and microorganisms in the flour.

Grind the garri and store it in an airtight container.

• As long as garri is properly stored, it stays fresh for 6 months. [16] X Trustworthy Source Food and Agricultural Organization of the United Nations Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition Go to source

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Thanks for reading our article! If you'd like to learn more about cassava (yuca), check out our in-depth interview with Elsie Glasu-Atunuwa .

• ↑ https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/cassava-flour
• ↑ https://www.dominicancooking.com/19155-how-to-peel-yuca-cassava.html
• ↑ https://www.igboguide.org/guests/garri-process.htm
• ↑ https://edepot.wur.nl/175663
• ↑ http://www.fao.org/3/au140e/au140e.pdf
• ↑ https://www.cooksinfo.com/gari-cassava

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How To Process Cassava Into Garri

This cassava processing guide will take you through every step you need to know on how to process cassava to garri.

You will find this article very helpful especially if you wish to make money from this area of the cassava farming business.

Follow this step-by-step guide to cassava processing and you will be well on your way to producing tasty garri.

Alright, let’s dive right into it.

Table of Contents

What is Garri

Garri is a type of carbohydrate food that you get from processing raw cassava. 

It is a major meal in many West African countries, especially Nigeria and the Igbo people in particular. 

You can eat garri by soaking it in cold water with sugar or honey. 

To make the food very rich, you can add milk, coconut, palm kernel nuts, dry fish, groundnuts, or porridge beans (cowpea).

Another way to eat garri is by making pasta with it and eating it with a delicious soup like egusi soup, okra soup, vegetable soup, etc.

What is the shelf life of garri?

The way you process your garri and how you store it can affect how long it will stay on the shelf.

When you process cassava properly you can store it for up to six months or more.

Fry or Roast your garri properly to reduce its moisture content which is usually the main cause of spoilage.

To make your garri have a longer shelf-life you must properly dry it to lower moisture content level using airtight plastic buckets.

Do not store garri in a moist environment or leave them open in areas with high humidity. 

If you do this, your garri will begin to develop molds and spoil.

Package your garri properly in sacks and store them in a cool dry place.

Cassava Processing into Garri

Of course, you already know that you first need to harvest the quantity of cassava that you will use to produce garri.

In processing cassava into garri, the raw cassava must undergo a series of processing steps.

The cassava processing steps include the following;

• Harvest and sort your cassava to get the best
• Peel the cassava roots
• Wash and clean the cassava root
• Grate the cassava roots into a mash
• Ferment the Cassava Mash to Remove Hydrocyanic Acid
• Press the cassava sack to drain the water in the garri
• After draining the garri mash, sift the wet cake into grits
• Fry or roast the grits to form edible garri
• Spread the garri in a thin layer and allow it to cool
• Sieve or grind the garri to break larger granules
• Pack the garri in airtight bags and store them properly

The essence of subjecting your cassava to all these processes is to remove the hydrogen cyanide in cassava and produce the desirable flavors. 

This research by researchers at Ohio State University shows that the proper processing of cassava – drying, soaking in water, rinsing, or baking effectively reduces cassava’s cyanogen content.

Frying or roasting (whichever word you prefer) the garri will drive off cyanide gas and destroy enzymes and microorganisms. 

This will make the garri dry, and fit for immediate consumption, and the product will have a longer shelf life. 

The end product is creamy-white or light-yellowish granular flour with a slightly sour flavor.

Some people add palm oil to their garri to give it a yellowish color. However, this is dependent on your taste.

How to process cassava into garri

Step 1: harvest and sort your cassava to get the best.

This is the last step in cassava farming and the first step in the process of garri production.

After harvesting your cassava from the farm, select only healthy whole roots that are appropriate for producing garri. 

Because there is a need to select healthy cassava tubers, you need to sort your roots and pick the best ones.

After the sorting, transport the tubers to the cassava processing plant.

Step 2: Peel the Cassava Roots

When you reach the cassava processing plant, peel the cassava root using a knife. 

You can also peel the roots before taking them to the cassava processing plant, especially if the processing plant has a good waste disposal system.

Some processing plants have complete cassava processing machines including peelers which you can use to peel larger quantities of cassava.

Step 3: Wash and clean the cassava root

Wash the fresh cassava roots in clean water to remove excess mud and sand. 

Use a clean sponge or scourer to wash the cassava clean, removing extra peel, spots, or dirt. 

There is a special garri processing machine for this step too.

This step of Garri processing is very important so that the quality of the final Garri is without sand.

Step 4: Grate the Cassava Roots into Mash

The need to grate cassava roots into mash is to remove some cyanide from the roots in the process.

In ancient times, people use a rough metal sheet to grate the cassava by hand. They usually sustain severe injuries on their fingers.

Nowadays, there is more efficient cassava processing machinery which is safer and easier to operate.

There are also many locally fabricated garri processing machinery in Nigeria that you can get at an affordable price. However, the grating machine must be one with a stainless steel grating drum. 

If you use a grater that is in any way less than stainless steel, you may be risking introducing rust and contaminating your product. 

To grate the cassava using cassava grating machinery, load the roots carefully onto the engine while it is running to grate it into a mash.

Collect the mash from the output port of the machinery into a clean bowl. 

The next step is to pour it into a clean polythene sack and allow it to ferment and drain.

NEVER Ever try to use your hands to force the roots deeper into the grater while it is still running! 

OMG! I can’t imagine the gravity of injury you will sustain if the machine mistakenly grabs your hand.

Step 5: Ferment the Cassava Mash to Remove Hydrocyanic Acid

The essence of fermenting the cassava mash is to get rid of the hydrocyanic acid (HCN) which is natural in cassava tubers.

You must control the fermentation process properly because if you leave it to ferment for a very short period, it will result in incomplete detoxification and a bland product. 

If you leave the cassava mash to ferment for too long a period, it will give the product a strong sour taste. 

So, both over-fermentation and under-fermentation of garri will greatly affect the texture of the final gari.

How to Ferment Cassava mash   in cassava processing

• Collect the cassava slurry into a clean polythene sack.
• Tie the sack using a very strong chord
• Arrange the sack of cassava slurry in the fermentation rack.
• Allow it to stay for one or more days to ferment
• While waiting for the garri to ferment enough, prepare the press for pressing.

Step 6: Press the cassava sack to drain the water in the garri

Before going into sifting and frying the garri, you need to drain the water completely. 

You know you can’t achieve that by squeezing the bag of garri with your hands. 

So, you have to Load the bags directly onto a hydraulic press and tighten them very well. 

Some people, especially those in rural areas, use wood and strong chords to tie the bag of garri. Some, place a heavy stone on the bag of garri to increase the pressure.

This is a very slow and unhygienic method of draining water from your garri. It is not a good method for a commercial garri producer.

The key thing to note in this step is to find the perfect moisture balance for the garri. 

If after pressing the garri mash it is too wet, it will get lumpy during roasting. Also, if it is too dry, it will be too floury and dustlike. 

How to know that the garri is ready for frying is that it will form a firm wet cake inside the bag. 

Another way is when no more water comes out of the bag, it means that the garri is ready for the next step.

You will need to break it apart so that it comes out in smaller blocks which you can crush with your hands for sifting.

Step 7: After draining the garri mash, sift the wet cake into grits

In this step, all you have to do is to take out the wet garri cake and break it down with your hands.

What you will have will be grits of garri. Using a sifter, sift the garri grits to remove the lumps and fibrous roots it contains.

The aim is to obtain a high-quality product with uniform-size granules. 

Step 8: Fry or roast the grits to form edible garri

To fry the garri, gently spread some quantity of the grits into a frying pan or a garri fryer made of stainless steel material.

A garri fryer can make use of electricity, natural gas, firewood, or charcoal as the heat source. 

Whatever the source of heat is does not matter, what matters is the consistency of the temperature.

Use a temperature of 80 ºC/175 ºF to fry the garri until it is okay for removal.

If you use lower temperatures, the product will simply dry up slowly and produce a dry white powder. 

Also, if the temperature is too high, it will result in the charring of the product and it will make it stick to the roasting pan.

One thing you must do is always stir the garri until it is ready for evacuation from the fryer.

Doing this will make the heat spread uniformly throughout the garri roasting process.

You can also use an air fryer for this process.

How to know that your garri is ready after roasting?

• Scoop a little quantity of the garri out of the fryer
• Let the hot garri cool down a little
• Handle it with your hand and judge; if it is dry and crispy, then it is ready for evacuation, otherwise, continue frying.

When the garri finally gets the right texture, scoop everything out of the fryer and repeat the process of frying another quantity of garri until you finish everything.

Step 9: Spread the garri in a thin layer and allow it to cool

After roasting the garri, spread it in a thin layer on a platform that is higher than ground level and allow it to cool. 

The reason for spreading the garri on a high platform is to prevent sand from entering it.

Also, when you are cooling your garri, make sure the environment does not have high humidity. 

Garri is hygroscopic, meaning it absorbs moisture from the air. 

As a result, you must ensure that the humidity of the environment is conducive and dry enough for the garri.

Step 10: Sieve or grind the garri to break larger granules

As soon as the garri becomes cool enough, use a sieve to remove the larger granules in the product. 

Alternatively, you can use a grinder to break down the larger granules into smaller ones.

Some people just pack everything the way it is. 

In fact, a woman once told me that if you make eba (garri pasta) it rises better when it has granules. 

There’s no justification for her claim anyway. If it’s true, please share it in the comment. Thanks.

Step 11: Pack the garri in airtight bags and store them properly

You have come to the final stage of this guide for cassava processing into garri. 

Because of the hygroscopic nature of garri, it should be packed in airtight and moisture-proof bags.

This is very important especially in areas of high humidity, to prevent mold growth. 

Pour the fine Garri into a plastic lining inside a woven polythene sack and store it in a cool dry place.

How do you make garri?

After growing and harvesting fresh cassava, peel the tubers, wash and grate them to produce a mash. Use a porous bag to bag the mash to remove excess water. If you want the yellow garri then add red palm oil and mix thoroughly before bagging.Placed the bag in an adjustable press machine, allow to drain for some hours, and then sift to remove fibrous roots before frying.

What is the English name of garri?

The English name for garri is granulated cassava or cassava granules. You can also call it Coarse-grained cassava.

Does garri expire?

Yes, garri can expire and go bad if you do not store it properly. With proper storage, garri has a shelf-life of six months or more.Make sure to dry the garri properly before storage to preserve it for a long time.

How do you remove cyanide from garri?

The process of making garri follows a series of operations such as grating, draining, fermenting, and roasting. During those stages of processing cassava to garri, about 80 to 95% of cyanide is removed.

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23 comments.

who will teach me how to grow me chicken and state gari project

I haven’t started it but I found the article so interesting and simple to follow.more upgrade.

Nice. I look forward to you own result when you apply the steps recommended in this article.

Best wishes.

Very explicable!!!

Thank you. I’m glad you found this cassava processing guide helpful.

Weldone agronomist more grace

Thank you, Daniel. I’m glad this guide on how to process cassava into garri was helpful to you.

Mr. Chibuzo God bless you sir

Thank you very much.

This is a great write up. God bless this hand

Thanks, a lot.

God bless the innovator of this program, Mr Mbazu Chibuzor, you’ve really done well for humanity, even the lay man can lay hands on it and succeed in the business.

Thanks, for your feedback.

Thank you this information.

You are welcome.

This is a very interesting research and it is informative and very practical. Additionally, to hasten the fermentation process and achieve desired taste and flavor of gari, one can add an inoculum from a previously fermented gari.

Thanks for sharing this tip.

What the woman say is true, the eba draws well when it has granules. Boil your water, put in a bowl and add your garri, cover it for five minutes to soak before turning it

Thanks for laying emphasis on that, Glory.

Thanks for this teachings

You are welcome, Debbie.

Thanks so much for your help

You’re welcome

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Garri is a popular staple food in many West African countries, including Nigeria, Ghana, and Togo. It is a versatile food made from cassava, a root vegetable that is commonly grown in the tropics. In this blog post, we will explore the history of garri, its nutritional value, and how it is prepared and consumed in West Africa.

History of Garri

The origins of garri can be traced back to the Yoruba people of Nigeria, who have been making it for centuries. In the Yoruba language, garri is known as “gari,” and it was traditionally made by women who would peel, wash, and grate cassava roots, then ferment the resulting pulp for several days before sieving and roasting it to produce the final product. Today, garri is made using more modern methods, but it remains an important food in West African culture.

Nutritional Value of Garri

Garri is a high-carbohydrate food that is rich in dietary fiber, vitamins, and minerals. It is also low in fat and protein, making it an excellent source of energy for people who engage in physically demanding activities. Some of the key nutrients found in garri include:

• Carbohydrates: Garri is primarily made up of carbohydrates, which provide the body with the energy it needs to function properly. One cup of garri contains approximately 140 grams of carbohydrates.
• Fiber: Garri is an excellent source of dietary fiber, which can help to regulate digestion and prevent constipation. One cup of garri contains approximately 6 grams of fiber.
• Vitamins: Garri contains several important vitamins, including vitamin C, which is important for immune function, and vitamin B6, which is important for brain development and function.
• Minerals: Garri is a good source of minerals such as potassium, magnesium, and calcium, which are important for bone health and muscle function.

How Garri is Prepared and Consumed

Garri is a versatile food that can be prepared and consumed in many different ways. In West Africa, it is often eaten as a porridge or mixed with water to make a dough that can be shaped into balls and eaten with soup or stew. Some people also use garri as a substitute for wheat flour in baking recipes.

To prepare garri, the cassava roots are first peeled, washed, and grated to produce a pulp. The pulp is then fermented for several days, during which time it develops a slightly sour taste. The fermented pulp is then sieved to remove any large fibers and roasted in a pan until it is dry and crunchy. The final product is a fine, golden powder that can be stored for long periods of time.

Garri is an important food in West African culture, providing a rich source of carbohydrates, fiber, vitamins, and minerals. It is a versatile food that can be prepared and consumed in many different ways, making it a staple food for millions of people across the region. Whether eaten as a porridge, shaped into balls, or used as a substitute for wheat flour, garri is a delicious and nutritious food that has been enjoyed for centuries.

Garri is a popular staple food in Nigeria, made from cassava. Although there are different methods of making garri in Nigeria, the following is a general guide on how to make garri:

Materials Needed:

• Cassava tubers
• Wooden spatula
• Firewood or gas cooker

Instructions :

• Harvest and Peel the Cassava: Harvest the cassava from the farm and peel off the brown outer layer. Cut the cassava into smaller pieces to make it easier to grate.
• Wash the Cassava: Rinse the cassava pieces with clean water and ensure that they are free from sand and dirt.
• Grate the Cassava: Use a grater or a cassava processing machine to grate the cassava into a pulp.
• Ferment the Pulp: Put the grated cassava pulp into a bowl and add some water to it. Mix the pulp and water thoroughly and cover the bowl with a clean cloth. Leave the mixture to ferment for 2-3 days or until it develops a slightly sour smell.
• Sieve the Pulp: After the fermentation period, pour the fermented cassava pulp into a sieve and wash it with clean water. Use a wooden spatula to press the pulp and extract as much water as possible.
• Dry the Pulp: Spread the cassava pulp on a clean sack or cloth to dry. The pulp can be dried using the sun or over a low heat source. It is important to constantly stir the pulp while drying to prevent it from burning.
• Sieve the Dried Pulp: After drying, sieve the dried cassava pulp to remove any lumps and obtain a fine powder.
• Roast the Powder: Roast the cassava powder in a large pot over low heat. Stir the powder constantly with a wooden spatula to prevent it from burning. The powder is ready when it turns golden brown and is dry and crunchy.
• Cool and Store the Garri: After roasting, allow the garri to cool before storing it in an airtight container. The garri can be stored for several months.

In conclusion, making garri in Nigeria is a simple process that requires patience and attention to detail. The quality of the final product depends on the quality of the cassava, the fermentation process, and the roasting. Garri is a staple food in Nigeria that is enjoyed by millions of people and is a good source of energy and essential nutrients.

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Table of Contents

Walk into any bustling market or humble roadside food shack in West Africa, and you’re sure to find garri—the versatile and beloved staple food made from cassava. From Nigeria to Ghana and beyond, garri is a dietary staple and cultural icon for over 200 million people across the region.

But what exactly is garri? How did it become so vital to West African cuisine ? And how do you prepare and enjoy this grain-like yet gluten-free food? Grab a bowlful, and let’s explore the Origins, types, dishes, and significance of one of Africa’s well-known comfort foods.

Garri Origin?

Portuguese traders first introduced cassava to West Africa in the 16th century. The starchy and hard cassava tuber thrived in the tropical climate and soils. West Africans realized they could rely on this resilient crop as a staple food.

Early preparation in Africa was labor intensive. Traditionally, cassava tubers were peeled, washed, and grated by hand. The grated pulp was then squeezed of excess water, packed into sacks, and left to ferment for days. Next, it was sieved and finally fried on cast iron pans for hours until dry and crispy.

This long process helps reduce the naturally occurring cyanide in raw cassava to safe levels. The result is garri—a cheap, starchy staple that lasted long without refrigeration and provided vital calories.

Today, It is seen in Nigeria, Ghana, Togo, Benin, and beyond cuisine. It’s eaten by rich and poor alike in rural villages and bustling megacities. Annual consumption in Nigeria alone tops 10 million metric tons. The average Nigerian eats up to 200 kilograms per year! 

What Do You Call Garri in English?

The English term “cassava flakes” accurately describes the appearance and texture, which can resemble flakes or granules, depending on the processing method. This widely-used translation helps non-African individuals understand the nature of this essential food product and its significance in regional cuisines and diets.

Other Names…

Garri goes by many names across the African region;

Nigeria: garri, eba

Ghana: gari, Garry

Cameroon: gari

Sierra Leone: krain krain

Gambia: krankay

Types of Garri

Not all garri is made the same way. Ask anyone from the region, and they’ll tell you the best from their area. Here are the major types you can see around;

Yellow Garri

The most common type across much of Nigeria gets its golden color from added palm oil during processing. Yellow garri has a mildly sweet taste and starchy texture, perfect for making the dough-like eba.

White Garri

This variant prepared without palm oil has a light color. It’s ideal for making the soaked garri flakes eaten across the region. The absence of oil allows for a crisper taste with a longer shelf life.

Ijebu Garri

It hails from southwestern Nigeria. Ijebu garri is known for its crispy texture and sour taste. It ferments for 3-7 days, allowing the tangy flavor over time. It is loved for its versatility in soaking and making eba.

Ghana Garri

In Ghana, garri is known as “gari”. It is a crispy, starchier white garri that is sun-dried before roasting. Ghanaians love its ease of making a firm eba paste. It’s also eaten as cereal with milk and sugar.

Garin Dutse

Up north in Nigeria, Hausa artisans prepare Garin Dutse—a unique garri variant mixed with peanuts. The nutty aroma and crunchy texture make this variant a tasty snack.

What Does Garri Taste Like?

Garri has a distinctive taste characterized by a mildly sour and slightly nutty flavor. The taste can vary depending on the processing method, region, and whether it’s white or yellow. Generally, white garri has a neutral, starchy taste with a subtle tanginess due to fermentation.

Yellow garri, on the other hand, tends to have a slightly sweeter and richer flavor due to the addition of palm oil. It is enjoyed as a staple food in West Africa and is often consumed as “garri soakings” or used as a side dish in various meals(eba).

Is Eating Garri Healthy?

Yes, garri can be a nutritious part of a healthy diet when consumed in the right proportion. Here are some of the health benefits:

• High in Fiber – Garri contains a good amount of dietary fiber, which promotes healthy digestion and gut health. The fiber also helps you feel fuller for longer, which can aid weight management.
• Gluten-Free – Since garri is made from cassava, it naturally contains no gluten. It is a good option for anyone with celiac disease or gluten intolerance.
• Low Fat – It contains minimal fat when eaten plain without added oils or ingredients. This makes it a lighter option compared to some other starchy staples.
• Provides Energy – It is an excellent source of carbohydrates to fuel the body and brain. The starch provides sustained energy release.
• Rich in Vitamins & Minerals – Lastly, it provides small amounts of vitamins, minerals, and antioxidants like vitamin C, thiamine, magnesium, and zinc.

Consuming large amounts may displace other more nutrient-dense foods. Limit palm oil used in preparation, as the oil can be high in saturated fat. As with any food, take the right proportion with other proteins and vitamins for the best health results. But garri can be a tasty and nutritious dietary staple when consumed wisely.

Garri Recipes

One reason why garri is loved is its versatility. The most basic way to eat it is as a cereal.

To make a bowl of soaked garri:

• Add garri to a bowl until the desired amount is reached
• Add cold water until it is fully soaked
• Mix and let sit until it absorbs water
• Add milk, sugar or honey to taste

For extra flavor and protein, mix in groundnuts, fried or smoked fish, bean cake (Akara), or evaporated milk. The possibilities are endless!

Eba (dough-like as a side dish)

While soaked garri is simple, Eba is more filling and can be consumed throughout the day.

To make basic eba :

• Pour garri into a bowl
• Add hot water while stirring with a spoon
• Keep stirring until a smooth, stretchy ball of dough forms

This versatile dough can be eaten with any sauce, stew, or soup as a filling one-pot meal. You can try classic combos like eba and egusi, ogbono, okra, or bitterleaf soup for a taste of West Africa in minutes.

Does Garri Taste Good?

The taste of garri is a matter of personal preference. Many people find it enjoyable and delicious, appreciating its unique blend of flavors. Due to fermentation, Garri has a mild, starchy taste with a subtle tanginess. Some prefer the neutral, slightly sour taste of white garri, while others enjoy the sweeter, richer flavor of yellow garri. The taste can also be influenced by the way it’s prepared and the accompanying dishes.

Does Garri Go Bad?

Garri has a relatively long shelf life when stored properly. Its low moisture content and the fermentation process during production contribute to its durability. When stored in an airtight container in a cool, dry place, it can last for several months to even a year without spoiling.

However, exposure to moisture or humidity can cause it to become moldy or develop an off smell, rendering it inedible. So, while it doesn’t “go bad” in the traditional sense, it can deteriorate in quality if not stored correctly.

Garri Place in African Cuisine

Beyond convenience, it holds a special place in the culture. For many Nigerians and Ghanaians, eating garri feels like home. It’s a nostalgic taste that conjures fond memories of the motherland no matter where they find themselves.

Garri is also a great economic equalizer. Regardless of status, it remains an affordable and easy option for nourishing millions. It fuels the worker, student, and family in a pinch.

It is a healthy food containing no gluten, little fat, and ample fiber. Its high satiety and energizing carbohydrates make it a good addition to diets.

As the world continues discovering this gluten-free, versatile staple, it is known to be Africa’s next great culinary export.

Ready to Try Garri?

From rural to urban fast meals, garri nourishes millions daily. Its bold flavors and versatility continue sparking new culinary combinations across continents.

Still not familiar with garri? It’s time to grab a bag and join the obsession! Let us know in the comments how you enjoy preparing and eating this gluten-free West African staple.

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Prices Ghana

Gari production in ghana: step by step guide.

Gari (also known as tapioca or Garri) is the most commonly sold processed cassava product in Ghana and Africa today. Estimates suggest that more than 75% of the cassava grown in Africa ends up being processed into gari.

Gari prices are often thought of as a good way to figure out how much cassava people want and how much is available.

However, the price of cassava and its derivatives has skyrocketed in recent years, particularly in Ghana. Because of Africa’s population expansion, it has become impossible to produce enough cassava to feed a large number of ‘ordinary” Ghanaians.

Even though Ghana has a good climate, fertile soils, and cheap labor, it hasn’t been able to fully benefit from the huge profits made by the world’s cassava trade.

The gari prices are a good indicator of the demand for and supply of cassava in the market. Fufu, lafun, and abacha are some of the other processed cassava products that are popular in the traditional (food) market. Although it is still in the early stages of development, the potential for automated cassava processing in Ghana is quite great.

In this post, we will provide a step-by-step guide on how to produce garri in Ghana. This post is meant for people who want to produce Garri for sale as well as those who want to produce it for personal consumption.

The following are the primary phases in the garri-producing process:

• Sorting the cassava tuber : Some roots of the cassava tuber may be damaged or decayed after harvesting. These are sorted in order to pick the wholesome roots for processing; only healthy roots (i.e., those that are free of rot or other damage) should be used in the processing procedure.
• Cleaning and peeling cassava roots:  Freshly gathered cassava roots are coated with soil and dirt, and they must be washed and peeled. In the garri production process, the roots are peeled to remove the outer brown skin and the inner thick cream layer, and they are then cleaned to remove stains and debris. It is important to check the water supply on a regular basis to ensure that it is not filthy or polluted.
• Grating of the cassava : Gratification of cassava is a step in the process of removing cyanide and making the root suitable for consumption. Automatic graters are needed in the cassava mash manufacturing process in order to make enough cassava mash to meet market and industry needs.
• The de-watering and fermentation stages : This is where the cyanide in the cassava mash is removed. The amount of water in the mash is reduced by the use of a hydraulic press. After that, the bags are left to drain and ferment for a few days before being used again.
• Granulating: Cassava mash is mechanically reduced in size, resulting in fine granules with a higher surface area, also known as grits.
• Gari frying: The grits are roasted or fried in a hot frying tray or pan to produce a dry and crispy texture. Garri is often white or cream in color, although it can be yellow if prepared from yellow cassava roots or fried in palm oil. Gari is created from yellow cassava roots or fried in palm oil. It is critical to ensure that the flavor and odor are acceptable to local customers before proceeding. Gari is made from yellow cassava roots and palm oil, which are both high in vitamin A and provide a nutritious source of energy. They are stretched on a high platform in the open air to cool and dry after they have been roasted.
• Sieving : The Gari is sieved to remove coarse particles, and a standard-sized sieve is used to generate fine granules from the coarse particles once they have been separated. The big grains are broken down into smaller pieces with the help of a grinder.

That’s all in the step-by-step guide on garri production in Ghana.

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How to prepare garri from cassava tubers, guest author: onyeagba joseph chinonye.

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Garri (Cassava) Production Process Complete Guide

Some people might be wandering the process involved in the production of garri, you might be asking questions like what is garri? how is garri made? From what is produced? How is being processed and all that? You don’t need to worry because in this article we are going to be telling you all the processes involved in it.

Garri is a carbohydrate food that you get from the processing of your raw cassava.

As we all know, it is a major food or meal for West African countries, most especially Nigerians and in Nigeria, the Igbo people in particular, that’s why it can also be called garri Nigeria or Nigerian garri sometimes…. Smiles!

Garri food can be eaten by mere soaking it in cold water with honey or adding sugar to it, to make it very rich you can add coconut, palm kernel nuts, dry fish, milk, groundnut, you can also make swallow or pasta with garri and when preparing a delicious soup like okra, egusi soup, vegetable soup, groundnut soup, ayoyo soup and beans soup etc.

The way you process your garri most of the time and how you store them can normally affect how long it will stay on the shelf or in the store because when your cassava is not well processed it cannot last for long in the store room.

Therefore when you process your cassava very well and properly, you can store it for a long period.

It can be stored for a period of six to seven months or more. You have to roast or fry your garri properly to reduce its moisture content which normally contributes to early spoilage or even the cause of spoilage.

Read Also: Garri Processing and Reasons why Garri Business is a very profitable agribusiness to venture into

According to experts in the field of garri processing, they said if you want good garri to last long on the shelf or in the store, then you must properly dry it to lower its moisture content level using flat surfaces or plastic buckets.

They also advise not to keep or store garri in a moist environment or leave the garri open in areas with high humidity.

The result you get as a result of this is that your garri will begin to develop molds and spoil i.e if you leave the garri open in open areas with high humidity.

You have to package your garri very well in sacks and then store them in a cool dry place to avoid spoilage or loss.

As we have said earlier stated that garri is being processed from cassava, so to process your garri the first stage is to harvest the quantity of cassava you will use to produce the garri.

The quantity of the cassava you harvest determines the quantity of garri you get after production.

You must have that in mind because you cannot expect to harvest a little quantity of cassava from form and expert to produce a high or plenty quantity of garri and vise-versa (you cannot also harvest plenty quantity of cassava and get very little quantity of garri).

Read Also: A Comprehensive Guide on How to Plant Cassava

The choice is now left for you to decide how plenty you want to produce. When processing cassava into garri, the raw cassava now will have to undergo some services that will tell if truly you can get garri out of cassava because cassava can be used to produce or process other food apart from garri.

Another thing we should have in mind is that it is not only garri that can be produced or processed out of cassava.

Steps involved in the Cassava Processing for Garri

The following are steps that are involved in the cassava processing for garri;

1. The first step is to harvest and then sort your cassava to get the best out of it.

2. Then you peel the cassava roots into bowls or horns.

3. Wash the cassava root and also clean it.

4. Then you grate the cassava roots into a mash.

5. You will then ferment the cassava mast to remove some hydrocyanic acid

6. Press the cassava after putting them in a sack to drain the water in the garri. This stage should be done properly to properly remove the water.

7. After removing or draining the garri mash, then shift the wet cake into grits.

8. Fry or roast the grits to form the garri.

Read Also: How to Control Cassava Diseases and Pests

9. Spread the garri in a thin larger or open basin and allow it to cool.

10. Grind or sieve the garri to break larger gravels.

11. Then pack the garri in airtight bags and store properly, make sure they are properly packed into the airbag to avoid early spoilage

The main reason a propose that you subject your cassava to go through all this process, is simply to remove all the hydrogen cyanide in the cassava aid to produce a good desirable flavor.

The drying, soaking in water, and rinsing of the garri effectively help in reducing the cassavas’ cyanogen content. Then frying of the garri will help to remove cyanide gas and destroy every enzyme and micro-organism.

The end product of garri is normally cream-white or light yellowish with a little sour flavor. Some people, most the east people normally add palm oil to their garri to give it a little sweet taste.

In conclusion, after you harvest your cassava from the farm, you must select only healthy whole roots that are good and appropriate for producing garri because you need to sort your roots to pick the best out of them before you transport the tubers to the cassava processing plant for processing.

After you might have gotten to the cassava plants, offload them and then peel the cassava root with a knife as earlier stated. This can also be done before bringing the cassava to the cassava plant.

Also, make sure you wash your cassava roots properly to remove sand and mud. Wash them with a sponge in clean water to remove the extra peel, spots, and dirt.

Read Also: Best Mattress Waste (Old Mattress) Management Method

There are special machines that can help in all the garri process to ease all the stress and they also save energy and time.

To crown it all let’s quickly look at how to ferment cassava mash in cassava processing before removing and draining the water, shifting the wet cake into grits before frying which is the final process in the garri processing.

These include;

1. Collect the cassava into a clean polythene sack.

2. Tie the sack using a strong cord or rope, and

3. Then arrange the cassava slurry in the fermentation sacks

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Benadine Nonye is an agricultural consultant and a writer with over 12 years of professional experience in the agriculture industry. - National Diploma in Agricultural Technology - Bachelor's Degree in Agricultural Science - Master's Degree in Science Education - PhD Student in Agricultural Economics and Environmental Policy... Visit My Websites On: 1. Agric4Profits.com - Your Comprehensive Practical Agricultural Knowledge and Farmer’s Guide Website! 2. WealthinWastes.com - For Effective Environmental Management through Proper Waste Management and Recycling Practices! Join Me On: Twitter: @benadinenonye - Instagram: benadinenonye - LinkedIn: benadinenonye - YouTube: Agric4Profits TV and WealthInWastes TV - Pinterest: BenadineNonye4u - Facebook: BenadineNonye

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Humble Vege

Authentic African Plant-based Foods

Easy Gari Yorkor

When it involves the foremost staple of West African food, it doesn’t get any better than this. Liberians call it Gari Yorkor, Ghanaians call it Gari Yoko or Nigerians call it Gari and beans. Wondering what is yucca good for or what is red palm oil. We will show you a straightforward way to prepare an easy Gari yorkor, consisting of frugal ingredients and particularly nutritionally balanced fatty red palm oil; one of the popular Liberian recipes. I think you want to try this or have another red palm oil recipes on hand. Flavor pass mouth with this one! Curious about a no-animal-meat food lifestyle? peep instagram to see what I eat live😊.

The simplest answer to what is yucca good for is this: Gari Yorkor is a simple and popular Liberian recipe made from gari and beans. It’s a reasonable meal and makes you feel full, Africans eat for belly to full. Although it is commonly sold by street vendors and restaurants, we will show you how to enjoy gari yoko at home.

O ma give me one bowl lor yorkor and make it thick! Says a Gapping Person

Video Recipe

Liberian recipes like this one assures one will not be hungry for a long time; with a full stomach, one can accomplish daily tasks for extended hours. Flavor pass mouth with this one oo! Now, let’s learn about what is yucca good for and its nutritional benefits received from the infamous food in Liberia called gari and beans.

Gari Cassava Benefits

Gari is pronounced  gah-re and it is made from granulated cassava (Yucca), a root vegetable. Cassava/Yucca is commonly found in most west African food. Subscribe to learn more about the African food lifestyle.

Gari contains vitamin B17 , a content in cassava that helps in stimulating red blood cells. Experts say the loss of red blood cells frequently results in cancer. We don’t know medicine but we know carbs are life . Gari is rich in Vitamin A and bakarotennya , which improves healthy eyes and prevents future blindness or poor eyesight.

Pregnant women need lots of vitamin C and folate . A cup of gari contains 15 percent of your daily folate requirement and 47 percent of the daily calcium requirement. Both vitamins also help the body’s immune system.

Related: Best Recipe Strategies for broke vegan

Kidney Beans Benefits

Kidney beans are a variety of the common bean ( Phaseolus vulgaris ), it is an important food crop and a major source of protein throughout the world. 

Dieticians often recommend beans as part of a healthy diet due to their high nutritional value. Like other beans, kidney beans are often counted as both a protein source and a vegetable. Eating a minimum of a half cup of beans per day can improve overall health.

• Improve Heart Health -Reducing cholesterol is a method to lower your risk of a heart condition and improve your heart health. Kidney beans are among the healthiest beans to use as a protein source, having slightly less saturated fat than other types of beans but with comparable amounts of fiber and protein. 
• Control blood glucose -Beans are a low-glycemic index food. They don’t cause spikes in blood glucose once you eat them. Also, they help moderate the consequences of foods that do cause spikes in blood glucose. For instance, kidney beans or other common beans are often eaten with rice to slow the speed at which the rice digests. Here here!
• Weight Management – The calcium and magnesium in kidney beans can strengthen the bones and stop osteoporosis . Therefore, the folate within kidney beans helps maintain joint health thereby reducing the danger of bone diseases, including osteomalacia (the softening of bones) and osteoporosis.

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What is red palm oil & what are the benefits?

Red Palm oil is also called Aceite de Palma , African Red Palm Oil, Crude Palm Oil, and many other names. Add it to any recipe from our platform , notice Red Palm oil adds a nutty flavor and also provides healthy fat.

• Red Palm oil reduces Cholesterol Levels
• Slows the Progression of Heart Disease
• Boosts Brain Health
• Enhances Vitamin A
• Reduces Oxidative Stress
• Improves Skin and Hair Health

Having mentioned the benefits of the three key ingredients and sharing about what is red palm oil, let us show you another use for red palm oil recipes. Skip to the video recipe or detailed cooking instructions card.

A layered delicacy west African food

Once you’ve created your bowl, it should be layered like this: seasoned whole Kidney beans mixture at the bottom, fine fine gari (cassava is king) in the middle, and red palm oil on top.

We hope we’ve answered, what is red palm oil and listed for you another red palm oil recipes. Plant-based gari yorkor is delicious, flavorful, and filled with nice aromas. Give it a try jor! Comment below and tell us what you think.

Vegetarian Gari Yorkor

A great fact about this Gari Yorkor meal is that it assures one will not be hungry for a long time and can accomplish daily tasks for extended hours. Flavor pass mouth with this one oo! Consisting of frugal ingredients and particularly nutritionally balanced you can see why this is a top food in Liberia.

Gari Yorkor is made using cassava or yucca. You may be wondering what is yucca good for? It is definitely a plus for good health given the nutrients within it. The beauty of Liberian recipes is their wholesomeness, freshness and nutritious aspects and having a meal such as Gari Yorkor you cannot go wrong! 

Ingredients

• Gari (size your portion)
• 1 Can Kidney Beans
• Crushed Pepper (desired amount)
• 1/4 Dice Yellow Onions
• Fried Tofu (desired amount)
• 1 Vege Cube (omit this is you use vege broth)
• 1 Cup Water (OR Vege Broth)
• Half Tsp Salt

Instructions

• Pour 1 cups of water into a pot and add one vege cube to it. Notice, I season my beans well enough at the beginning which add flavor to the overall end-result. If you use vege broth omit the vege cube or do as you see fit.
• Drain out canned kidney beans.
• Add kidney beans to boiling broth water. On medium heat boil for 10 minutes.
• Gather your garnishes, which are the onion, pepper flakes and plant protein. Next, Dish desire quantity of cooked kidney beans mixture into a bowl.
• Add fine gari (desired portion) onto the mixture. Next, add chopped onions, pepper, and palm oil, plant protein on top of the beans.
• Pour a glass of water and Blaze!

Okay there is balancing involved at the gari phase: If you add too much gari the dish becomes too dry and you might choke. If you add less gari, the dish is too liquid so you must find the perfect balance.

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11 Creative Ways to Eat Gari

It’s easy to commit to the same old pattern with garriーsoak in cold water with a few groundnut seeds or make into eba and fire-up with kpomo rich egusi soup perhaps? Break free of your garri groove. Here are 11 inspiring ways to make sure you’re exploring the grains to the fullest.

But before we dive straight into that, i feel it’s important to give a brief background on the garri food; explaining what it is and how it tastes like for the benefit of those who are foreign to the food or just want to build on their local knowledge.

Table of Contents

What is garri?

Garri is a dry cream-white flour mainly consumed in West Africa. It is obtained by processing the starchy tuberous root of freshly harvested cassava in a sequence of demanding steps involving: peeling, washing, crushing, fermenting, drying and frying.

The by-product of this tedious process is a dry cream-white flour, but can also be pale yellow depending on whether yellow cassava root was employed during the process or palm oil was added in any of fermenting or frying stage.

In West Africa, there are three varieties of garri produced.

• Ijebu Garri : This type of garri is subjected to a longer fermentation (about 5-7 days), and has a highly acidic taste. It’s mainly produced and consumed by the Yoruba people of the Ijebu region in Nigeria.
• The White Garri: This type of garri is obtained by processing the starchy tuberous roots of white cassava and it has a gleaming white appearance. It can be made into different levels of fermentation depending on the region where it is produced.
• The Yellow Garri:  This type of garri is obtained by processing the starchy tuberous roots of yellow cassava and it has a striking yellow coloration. It can also be made by the addition of palm oil in any of fermenting or frying stage of the production of white garri. Yellow garri is nutritionally superior to white garri (particularly in vitamin D), and can come in different levels of fermentation depending on the region where it is produced.

Learn more about garri and how to make one in our detailed guides here:

• Garri: A guide to West Africa’s staple food
• How to make garri (in seven steps)

What does garri taste like?

The taste of garri can range from bland to acidic sour depending on the level of fermentation. The level of fermentation is basically how long a bag of cassava mash is left to sit on an elevated rack. The longer the days, the less toxic and more sour the resulting garri becomes.

Garri with a higher starch content is generally preferred when making “swallow dishes”, because it “pulls” more and better when it comes in contact with hot water. Others with lesser starch content are best suited for soakings or vegetable preparations.

Now that you know what garri is and how it tastes like, its time to begin our list of 11 creative ways you can “ flex ” it.

11 creative ways to eat garri

1) garri soakings.

Soaked gari is an excellent option for lunch especially when you’re looking for something light and sustainable. It can serve as a great appetizer as well as dessert.

How to soak garri:

• Pour fine gari into a bowl and add water till submerged. (1 or 2 inches)
• Stir a bit, allow to settle and then sieve out the floating grains and dirt.
• Repeat step as many times as you wish to obtain clean garri.
• Add or remove water to match the type of consistency you like.

Note: You can use lukewarm water or ice cold water.

Garri with sweetener

Garri with milk, all the crunchy, garri with nuts and fruits, garri with bread and akara, garri with bean porridge.

Also, instead of bean porridge, you can opt for a simple sauce like chicken sauce, vegetable and beans sauce or any soup you’re pretty confident should blend well.

2 Gari and soup (Eba)

This classic Nigerian swallow dish showcases how incredibly gari can transition from a light appetite-soothing meal to a heavy one.

How to make eba:

• Bring water to a boil in a large pot.
• Sprinkle in the gari and cook–stirring constantly until it becomes a paste similar to mashed potato consistency. You can sprinkle paprika or grounded pepper, mix with mashed boiled plantain or add anything you feel would make the lump less boring.

You can eat eba or eba-plantain with richly made soups like:

• Ogbono soup
• Vegetable soup
• Biitterleaf soup

3. Gari Salad or Sauce

Another way to have gari when you’re craving for grainy−infused with savoury taste.

How to make gari salad:

•  Sprinkle gari with a bit of water to soften, then season lightly.
• Add the softened gari to your favourite salad mix.
• Combine and enjoy.

 or, you can go the old school route (for those that understand)

• Sprinkle fine gari with a bit of water to soften.
• Add groundnut/kuli-kuli pepper, suya pepper or finely chopped raw pepper.
• Add diced onions, tomato and a bit of red oil.
• Add salt/maggi.

You can try gari flour recipes like:

4 Gari Forto (Gari Jollof)

Mixing gari with tomato sauce and veggies is a quick way Ghanaians love to enjoy gari. This Jollof can be eaten as a main dish or an accompaniment for rice or beans ( Try recipe here )

5 Gari Cake Recipe

6 wainar rogo.

While you’re making eba, set aside a part to make this beautiful cookie to round out the meal.

The different shapes is another easy way for your kids to memories their geometric shapes!

How to make wainar rogo

With fine gari:.

• Get a sustainable amount of fine gari and sprinkle it in a bowl containing hot water.
• Cover the bowl and pour out the excess hot water. (or simply add hot water to the fine gari till its about the same consistency as eba)
• Add finely chopped onions/pepper, season as you would like and mix for evenness.
• Cut in desired shapes, rest for 10 minutes and deep-fry in a hot vegetable or olive oil.
• Serve with grounded pepper or basic salad like (tomatoes + cucumber)

With raw Cassava:

• Get raw cassava, peel and boil till soft.
• Pound in a mortar or whatever you have- till pliable.
• Add finely chopped onions/pepper and season as you would like.
• Mix for evenness, cut in desired shapes and rest for about 10 minutes.
• Deep-fry in a hot vegetable or olive oil.

Maryam Al-Mansur — a contributor at arewacafeteria also has a great way to prepare this cookie so that it has more protein and nutrients͢ healthy for kids. ( Try recipe here )

7. Gari Biscuit

8 gari and groundnut cookie.

A very good use for your left-over suya pepper is “gari-groundnut cookie”. This spicy crusty bake will surely keep your nail biting habit on the check. ( Try recipe here )

9. Garrinola

You love granola? there are endless combinations to try and “garrinola” is one of them. Chioma Ikejiofor’s twist to granola– bakes garri grains rather than oats with oil, flavours and seeds, and then combine with fruits and nuts to serve in yoghurt or cold milk. ( Try recipe here )

10. Gari Chocolate Truffle

11. the ‘garri’ attieke recipe.

Attieke is an Ivorian cuisine prepared from fermented cassava pulp that has been grated or granulated.

What happens when you seriously carve Attieke and can’t wait a week or more to steam your fermented cassava?

Ndudu by Fafa teaches you how to improvise with garri and closely mimic the taste of the legendary Attieke recipe with her own twist.

Watch Video here:

0 thoughts on “11 Creative Ways to Eat Gari”

Thanks from the Netherlands!

You’re welcome!

Very thoughtful… Thank you very much!

Thank you joor!

Thank you. I have a whole pack of Gari that I can cook know using your recipes. I tried Gari Dumplings in a Chicken Satai Bake a while ago. I cannot give you quantities as I was experimenting. 1. Mix a bowl of Gari in with cold water and a tablespoon of savoury Peanut butter. 2. Allow to stand for at least 30 minutes. 3. Marinade cubed chicken pieces with tumeric, garlic, herbs, salt and coconut milk to taste for as long as you like 🙂 4. Once you think your chicken is ready, pour chicken and marinade sauce into a deep casserole dish. *The dish should be small enough to allow your sauce to submerge the chicken cubes and dumplings. 5. Take your dampened flavoured Gari and mold it into individual truffle or slightly bigger sized dumplings. 6. Plop these into the casserole dish 7. Bake in oven until your chicken is ready. Again, I can’t tell you how long this will take, I also cannot remember if I pre heated the oven. In any case, adventure! Enjoy

Thank you so much 🙏 I recently learned to make a banging egusi soup and i needed something authentic to compliment it, so gari it was! Now i have many ideas to use up this big bag 🙂 Thanks again, love from London 💖

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How to Start Garri Business in Nigeria

• by Wisdom Enang
• December 28, 2022
• 3 minute read

How to start Garri business in Nigeria is the main focus of this article. We hope it gives you all the needed guides on the business.

Garri Distribution Business in Nigeria

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Garri has been a word on the lips of every Nigerian. It is either they are sipping it, eating it dry, eating it as eba or using it to cook soup, or even mixing it with pounded yam as the case may be.

Garri has gained fame over time in that it satisfies the hungry stomach and gives strength. The level of starch found in this substance is enough to give the energy to do work. It is very rare to see people who have never tasted garri in their whole lives in Nigeria.

Over 576 million bags of garri is sold and consumed every year in Nigeria and yet, it is never enough because it is widely consumed in the country.

However, garri is not produced by ghosts. People like you and I produce this commodity and make money from it. How one can invest in this business and reap bountifully in little or no time will be discussed in this article.

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How to start Garri business in Nigeria

There are two ways you can get into the business; either as a primary producer or a secondary producer. The primary producers are those who harvest cassava from the farms, process them, and package it as a finished garri product.

The secondary producers are those who repackage a processed garri and still make money out of it. However, there are advantages to being a primary producer, the main three are:

• You control the quality of your garri
• You don’t spend so much money on repackaging, all you need is a sack.
• You operate from the grassroots level. You cannot run short of garri because you own a cassava farm which is the main ingredient. And many more.

Read Also:  How to Start a Bakery in Nigeria

As a secondary producer, there are also some advantages but equally, we’ll share three here. These are:

• You can start your business with as low as 20 – 50 thousand naira
• You don’t need a big farm
• You don’t need to know anything related to agriculture if you don’t want to.

Having outlined the advantages of these types of garri producers, you need to understand that to venture into the business as a primary producer, you’ll need a lot of money to buy or rent a very big land, cultivate the cassava stems, pay laborers, set up a cassava processing factory and a lot of other stuff like purchasing machines, buying the sacs and even marketing your product. So for this article, we’ll show you how to venture into the business as a secondary producer of garri.

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Here are the Guides on How to start Garri business in Nigeria:

1. get a steady supply of garri.

As a secondary producer, the most important raw material you need to have is garri. You need to have a steady supply of raw materials.

In order to maintain the same taste and quality over and over again, you should endeavor to validate the reliability of the person you will be buying the product from so that you will not be disappointed.

A bag of garri as at the time of this article costs about 8 to 9 thousand naira only. Don’t attempt buying in cups. For a start, get your garri in bags and ask to know the best quality garri most people want.

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2. Create a customized package for your garri

You are not going to be promoting another person’s brand, instead, you’ll be trying to carve a niche for yourself in the garri market which is actually large enough for as many people that want to be a part of it.

• Garri business in Nigeria

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The Beginner's Guide to Writing an Essay | Steps & Examples

An academic essay is a focused piece of writing that develops an idea or argument using evidence, analysis, and interpretation.

There are many types of essays you might write as a student. The content and length of an essay depends on your level, subject of study, and course requirements. However, most essays at university level are argumentative — they aim to persuade the reader of a particular position or perspective on a topic.

The essay writing process consists of three main stages:

• Preparation: Decide on your topic, do your research, and create an essay outline.
• Writing : Set out your argument in the introduction, develop it with evidence in the main body, and wrap it up with a conclusion.
• Revision:  Check your essay on the content, organization, grammar, spelling, and formatting of your essay.

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Table of contents

Essay writing process, preparation for writing an essay, writing the introduction, writing the main body, writing the conclusion, essay checklist, lecture slides, frequently asked questions about writing an essay.

The writing process of preparation, writing, and revisions applies to every essay or paper, but the time and effort spent on each stage depends on the type of essay .

For example, if you’ve been assigned a five-paragraph expository essay for a high school class, you’ll probably spend the most time on the writing stage; for a college-level argumentative essay , on the other hand, you’ll need to spend more time researching your topic and developing an original argument before you start writing.

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Before you start writing, you should make sure you have a clear idea of what you want to say and how you’re going to say it. There are a few key steps you can follow to make sure you’re prepared:

• Understand your assignment: What is the goal of this essay? What is the length and deadline of the assignment? Is there anything you need to clarify with your teacher or professor?
• Define a topic: If you’re allowed to choose your own topic , try to pick something that you already know a bit about and that will hold your interest.
• Do your research: Read  primary and secondary sources and take notes to help you work out your position and angle on the topic. You’ll use these as evidence for your points.
• Come up with a thesis:  The thesis is the central point or argument that you want to make. A clear thesis is essential for a focused essay—you should keep referring back to it as you write.
• Create an outline: Map out the rough structure of your essay in an outline . This makes it easier to start writing and keeps you on track as you go.

Once you’ve got a clear idea of what you want to discuss, in what order, and what evidence you’ll use, you’re ready to start writing.

The introduction sets the tone for your essay. It should grab the reader’s interest and inform them of what to expect. The introduction generally comprises 10–20% of the text.

1. Hook your reader

The first sentence of the introduction should pique your reader’s interest and curiosity. This sentence is sometimes called the hook. It might be an intriguing question, a surprising fact, or a bold statement emphasizing the relevance of the topic.

Let’s say we’re writing an essay about the development of Braille (the raised-dot reading and writing system used by visually impaired people). Our hook can make a strong statement about the topic:

The invention of Braille was a major turning point in the history of disability.

2. Provide background on your topic

Next, it’s important to give context that will help your reader understand your argument. This might involve providing background information, giving an overview of important academic work or debates on the topic, and explaining difficult terms. Don’t provide too much detail in the introduction—you can elaborate in the body of your essay.

3. Present the thesis statement

Next, you should formulate your thesis statement— the central argument you’re going to make. The thesis statement provides focus and signals your position on the topic. It is usually one or two sentences long. The thesis statement for our essay on Braille could look like this:

As the first writing system designed for blind people’s needs, Braille was a groundbreaking new accessibility tool. It not only provided practical benefits, but also helped change the cultural status of blindness.

4. Map the structure

In longer essays, you can end the introduction by briefly describing what will be covered in each part of the essay. This guides the reader through your structure and gives a preview of how your argument will develop.

The invention of Braille marked a major turning point in the history of disability. The writing system of raised dots used by blind and visually impaired people was developed by Louis Braille in nineteenth-century France. In a society that did not value disabled people in general, blindness was particularly stigmatized, and lack of access to reading and writing was a significant barrier to social participation. The idea of tactile reading was not entirely new, but existing methods based on sighted systems were difficult to learn and use. As the first writing system designed for blind people’s needs, Braille was a groundbreaking new accessibility tool. It not only provided practical benefits, but also helped change the cultural status of blindness. This essay begins by discussing the situation of blind people in nineteenth-century Europe. It then describes the invention of Braille and the gradual process of its acceptance within blind education. Subsequently, it explores the wide-ranging effects of this invention on blind people’s social and cultural lives.

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The body of your essay is where you make arguments supporting your thesis, provide evidence, and develop your ideas. Its purpose is to present, interpret, and analyze the information and sources you have gathered to support your argument.

Length of the body text

The length of the body depends on the type of essay. On average, the body comprises 60–80% of your essay. For a high school essay, this could be just three paragraphs, but for a graduate school essay of 6,000 words, the body could take up 8–10 pages.

Paragraph structure

To give your essay a clear structure , it is important to organize it into paragraphs . Each paragraph should be centered around one main point or idea.

That idea is introduced in a  topic sentence . The topic sentence should generally lead on from the previous paragraph and introduce the point to be made in this paragraph. Transition words can be used to create clear connections between sentences.

After the topic sentence, present evidence such as data, examples, or quotes from relevant sources. Be sure to interpret and explain the evidence, and show how it helps develop your overall argument.

Lack of access to reading and writing put blind people at a serious disadvantage in nineteenth-century society. Text was one of the primary methods through which people engaged with culture, communicated with others, and accessed information; without a well-developed reading system that did not rely on sight, blind people were excluded from social participation (Weygand, 2009). While disabled people in general suffered from discrimination, blindness was widely viewed as the worst disability, and it was commonly believed that blind people were incapable of pursuing a profession or improving themselves through culture (Weygand, 2009). This demonstrates the importance of reading and writing to social status at the time: without access to text, it was considered impossible to fully participate in society. Blind people were excluded from the sighted world, but also entirely dependent on sighted people for information and education.

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The conclusion is the final paragraph of an essay. It should generally take up no more than 10–15% of the text . A strong essay conclusion :

• Returns to your thesis
• Ties together your main points
• Shows why your argument matters

A great conclusion should finish with a memorable or impactful sentence that leaves the reader with a strong final impression.

What not to include in a conclusion

To make your essay’s conclusion as strong as possible, there are a few things you should avoid. The most common mistakes are:

• Including new arguments or evidence
• Undermining your arguments (e.g. “This is just one approach of many”)
• Using concluding phrases like “To sum up…” or “In conclusion…”

Braille paved the way for dramatic cultural changes in the way blind people were treated and the opportunities available to them. Louis Braille’s innovation was to reimagine existing reading systems from a blind perspective, and the success of this invention required sighted teachers to adapt to their students’ reality instead of the other way around. In this sense, Braille helped drive broader social changes in the status of blindness. New accessibility tools provide practical advantages to those who need them, but they can also change the perspectives and attitudes of those who do not.

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Checklist: Essay

My essay follows the requirements of the assignment (topic and length ).

My introduction sparks the reader’s interest and provides any necessary background information on the topic.

My introduction contains a thesis statement that states the focus and position of the essay.

I use paragraphs to structure the essay.

I use topic sentences to introduce each paragraph.

Each paragraph has a single focus and a clear connection to the thesis statement.

I make clear transitions between paragraphs and ideas.

My conclusion doesn’t just repeat my points, but draws connections between arguments.

I don’t introduce new arguments or evidence in the conclusion.

I have given an in-text citation for every quote or piece of information I got from another source.

I have included a reference page at the end of my essay, listing full details of all my sources.

My citations and references are correctly formatted according to the required citation style .

My essay has an interesting and informative title.

I have followed all formatting guidelines (e.g. font, page numbers, line spacing).

Your essay meets all the most important requirements. Our editors can give it a final check to help you submit with confidence.

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An essay is a focused piece of writing that explains, argues, describes, or narrates.

In high school, you may have to write many different types of essays to develop your writing skills.

Academic essays at college level are usually argumentative : you develop a clear thesis about your topic and make a case for your position using evidence, analysis and interpretation.

The structure of an essay is divided into an introduction that presents your topic and thesis statement , a body containing your in-depth analysis and arguments, and a conclusion wrapping up your ideas.

The structure of the body is flexible, but you should always spend some time thinking about how you can organize your essay to best serve your ideas.

Your essay introduction should include three main things, in this order:

• An opening hook to catch the reader’s attention.
• Relevant background information that the reader needs to know.
• A thesis statement that presents your main point or argument.

The length of each part depends on the length and complexity of your essay .

A thesis statement is a sentence that sums up the central point of your paper or essay . Everything else you write should relate to this key idea.

The thesis statement is essential in any academic essay or research paper for two main reasons:

• It gives your writing direction and focus.
• It gives the reader a concise summary of your main point.

Without a clear thesis statement, an essay can end up rambling and unfocused, leaving your reader unsure of exactly what you want to say.

A topic sentence is a sentence that expresses the main point of a paragraph . Everything else in the paragraph should relate to the topic sentence.

At college level, you must properly cite your sources in all essays , research papers , and other academic texts (except exams and in-class exercises).

Add a citation whenever you quote , paraphrase , or summarize information or ideas from a source. You should also give full source details in a bibliography or reference list at the end of your text.

The exact format of your citations depends on which citation style you are instructed to use. The most common styles are APA , MLA , and Chicago .

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