
28/04/2025
*FERMENTATION IN GARRI*
During my one year program in Abakaliki, Ebonyi State some years ago, I had several food choices because of the Agricultural status of the State, and I utilized the opportunity.
I remembered telling one of the Garri sellers that I wanted the Sour Garri, the first question she asked was if I'm a corper, when I asked why, she said that it's always the educated non indigenes that demand for their Sour Garri.
Fermentation plays a significance role in garri processing.
For garri processing, the fermentation method commonly is to put the grated cassava pulp into bags and tie it tightly, then take about 2-5 days sealed fermentation.
Fermented Garri has Sour taste.
Garri producers, please Garri processing shouldn't take just a day before Frying 🙏
See the comments section for importance of fermentation in Garri.
Meanwhile our locally sourced Original HONEY and Okpa flour will make a good combo with your well fermented Garri
Location- Lagos State
Highlights