Garri: Production, Simple Facts And Uses You Want To Know.

Garri is one of the many foods cassava is processed into,

Other examples of food processed from cassava are Abacha, High quality cassava flour, Amala, Tapioca, Fufu, Kpukpuru etc. 

Garri is popular in Nigeria and eating by many,

One of the major ways it is consumed is as a swallow, this is usually served alongside with soup.

Aside Nigeria other counties in West Africa and some other African countries eat garri, however it’s been used in different ways depending on the country.

History of Garri

There are different opinions about the origin of garri while some believe it originated from West Africa.

Others say it was introduced into Nigeria in the 19th century by some fellows who came from Portugal.

Some say it got its name garri from the Hausa word garin (meaning food grain).

Before then fufu was the popular swallow made from cassava.

Nutritional Information

For 100g of Garri

Calories	357 kcal
Fat	0.15 g
Carbohydrate	87.4 g
Protein	1.27 g
Dietary fiber	1.5 g
Sugar	3.07 g
Calcium	21 mg
Iron	1.66 mg
Potassium	33 mg
Vitamin A	0 mg
Vitamin C	0 mg
Cholesterol	0 mg
Sodium	1 mg

Types Of Garri In Nigeria

The types of garri are classified by colour and the location where it’s produced.

By colour

There are two types:

• White garri
• Yellow garri

By location

Garri is also named by the location or area where it is produced, 

As different communities or tribes have slightly different ways they make their garri to suit their taste.

The production process is the same but things like; 

the number of days for fermentation,(some are under fermented, moderately fermented or over fermented)

how dry or coarse, 

additives to the garri like palm oil etc. 

Makes the final garri product differ in taste, colour and texture.

Some example of different garri types by location

• Bendel garri
• Ohaji garri
• Garri Ngwa
• Ijebu garri
• Ondo garri
• Oyo garri
• Lebu garri
• Oboro garri
• Ohofia garri

To mention a few.

Other types in West Africa

• Ghana garri
• Togo (Cotonou) garri

How Garri Is Processed From Cassava

Cassava goes through several processes to come out as garri,

Let’s take a look at a step by step guide to making garri from cassava.

Step 1: Harvest or purchase fresh cassava tubers

To make garri you need cassava, to begin making it first of all harvest or buy fresh cassava tubers from a farm/garden or market.

Step 2: Peel the cassava tuber

Peel the cassava to remove the outer brown skin thereby revealing the white flesh inside.

Step 3: Washing

With clean water wash thoroughly the peeled cassava tubers to remove dirts and impurities

This step might require several wash depending on the level of dirt.

Step 4: Grinding

Grind the cassava tuber with a grinding machine.

Step 5: Draining and Fermentation

Pour in the blended cassava into a sack ( the sack used allows water to drain out of the blended cassava)

A hydraulic machine is used in this process to press out the water from the grinded cassava forming a white cake.

At the same time fermentation is taking place this usually takes about 2 – 3 days.

On the average 3 days is the most recommended length of time for fermentation.

Fermentation helps to reduce the cyanide content in the cassava 

the length of days for fermentation affects the taste of the garri

2 days fermentation – the outcome is more starchy and sweet

3 day fermentation – the outcome is moderately starchy and the taste is neither so sweet nor sour just somewhere in between.

4 days or more fermentation – the outcome has less starch and the taste is sour.

The starch content in the final outcome is also affected by the cassava variety too.

Step 6: Sieving 

After the fermentation and draining process, the grinded cassava is in a caked form with little moisture in it.

The cake is crushed into smaller bits and then passed through a sieve to make fine smooth granules and to remove fibrous material or large particles.

Step 7: Frying

The fine granules are placed in a large frying pan (Agbada) or frying machine over low to medium heat and fried until it’s dry and well cooked.

The granules are constantly being turned in the frying pan for even cooking and drying.

This is done in batches.

Step 8: Packaging and Storage

The fried garri is allowed to cool off, once that has taken place its then put into airtight containers or packaged in nylons or sack bags.

Garri Production Line

In summary garri production line is 

Harvesting – Peeling – Washing – Grinding – Drainage and Fermentation – Sieving – Frying – Packaging and Storage.

Tools Used For Production

Production Stages	Home or Regular Equipment	Mechanized Commercial Equipment
Peeling	Knife	Cassava peeling machine
Washing	Bowl	Paddle washer
Grinding	Milling machine	Cassava grater
Drainage and Fermentation	Hydraulic press Machine	Hydraulic press machine
Sieve	Sieve	Sieving machine
Frying	Large frying pan(agbada)	Frying machine
Packaging and storage	Containers and bags	Packaging and sealing machine

Commercial Production Of Garri

The production process still remains the same, but the tools have been improved on over the years to increase production and improve the quality of garri being produced.

We now have a more mechanized system to produce garri making the process less tedious and creating a more hygienic environment for its production. 

The equipment used has been listed above.

This equipment are locally fabricated in Nigeria 

Organizations where you can source this equipment from are:

• Afrimash 
• PRODA
• Niji Group
• Scientific equipment development institute (SEDI)
• FIIRO

Uses of Garri 

Food

Its majorly used for food

The different ways garri is served for food are

• Swallow (utara, eba)
• Drinking garri
• Snacks: it’s used to make some snacks like chips, biscuit, cakes etc.

Animal feed

It is sometimes given to chickens to feed on.

How To Make Swallow From Garri

The bulk of Garri produce for food is used as Swallow,

This is usually served alongside with soup,

It is called Utara in Igbo, Eba in Yoruba.

Ingredients

• Garri 
• Water (boiling water)

Steps

• Bring water to a boil
• Pour the boiled water into a bowl
• Pour in the garri and stir thoroughly with a Spatula, until it forms a firm dough.
• Serve and enjoy with any soup of your choice. 

How To Make Drinking Garri

This is a simple dessert or side dish loved by lots of Nigerians,

Its craved for much more during the hot season, 

Some examples of meals or snacks drinking garri is served alongside with are 

• Moi moi
• Beans porridge
• Okpa
• Akara
• Kuli Kuli
• Groundnut 

In Nigeria both the white and yellow garri can be used to make drinking garri, 

But white garri is preferred

In Southwestern Nigeria Ijebu garri is preferred.

Ingredients 

• Garri
• Water (at room temperature or chilled)
• Sweetener (optional): typically sugar is used, but you can use any sweetener of your choice honey, maple syrup, or stevia are healthier options. salt can be used instead or a combination of salt and sugar.
• Groundnut (optional)
• Milk or Chocolate Beverage (optional) 
• Grated Coconut (optional)

Steps

• In a bowl or cup pour in the quantity of garri you want
• Add sweetener, groundnut, milk, grated coconut
• Add water and mix
• The amount of water you use depends on the consistency you want.

Hope this article was helpful?