Agricultural Story #28

Different people can define the term "Farmer's joy" in their perspective. But I see it as reaping the fruit of your labour in thanksgiving. After planting and nurturing the crops on the field, it's a joyous moment to enjoy what you laboured for. In my agricultural story today, let's see how we processed cassava to garri.

The period of Garri production usually lasts from 2-3 days. So, I'll go straight to the narrative of the last day. The recap of the first 2 days is that the cassava are uprooted, peeled and sent to the mill. On the third day, we do go back to the mill to retrieve the grinded cassava.

Bringing it home, the ground cassava is set for its final preparation phase. Usually the grinded cassava is put into bags and pressed to release the residual water from the ground cassava. Actually, this is the job of day 2 which I might not go into details about.

The ground cassava now hard due to removal of water has to be sieved into fine grain. This is where the large sieve is used and a large collecting basin below. The person in charge of that session will ensure that the residue does not mix with the sieved grains.

After the cassava grain is obtained, the final process must be executed which is frying of cassava grains into Garri. In this process, the cassava grains are poured into a preheated pot which is still on fire. For yellow Garri, we'll add red oil but it's absent in white Garri. This process requires endurance and resilience from the heat of the fire while turning.

It's important that you keep turning it else it will get burnt. So if you see Garri, you'll know that it's a product of different processes which wasn't omitted. This staple food is known to the last hope of the poor masses and a friend to the elite personalities. In recent times, the price has increased due to inflation. Despite that, it sells everyday without any forms of advertisement. This shows how important it is.

I invite @bossj23, @imohmitch and @alexanderpeace to this contest.