How To Make Garri/ Cassava flakes At Home | Very Interesting Nigerian Recipe

[@chukwudumebinwachukwu3039]

This is truly amazing. I love the way it is so white and lovely even before frying it self. It reminds me of all my frying experience during the Covid period and strike of last year. Good work. The koko can be used to make Koko garri too. Just grind that koko, it turns back to your normal powder of garri but this is way smoother, like semo-like powdery form.
Add little hot water to it to make your garri and eat with any soup of your choice. Koko garri is the best part because it makes eating so delicious as though you're eating fufu.

[@graced2777]

This is beautiful, reminds me of when we used to fry garri in those days.

[@ggold4825]

Being in uk , maybe i should try it because 1.5kg of garri here now is £6

[@tawaabdulsalam5459]

Thanks for sharing this knowledge to the world. It’s well detailed will surely try it out. I have always struggled with dirty garri from the market always trying to pick out stones and other dirts

[@fatimaadamu7253]

Definitely trying it

[@mathayomwashambwa1238]

I always see pranks of giving people garri and you see them despicing it,

[@henryunurhoro9321]

Thanks for sharing. One question, is it any kind of casava?

[@anngerald630]

Cassava has a tuber that's poisonous in the middle I DNT know if there's a type of cassava that doesn't have it or is it safe to lend with in

[@annngoha3389]

Some are indeed poisonous so they are fermented first before making the flour

[@abibi01able]

Thanks I will try it

[@macdonaldekwem9926]

Thank you ❤

[@mamususesay4254]

I will surely try it oo😂

[@keloonline5509]

I will try this oh