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.