File:Gari processing.jpg
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Size of this preview: 800 × 537 pixels. Other resolutions: 320 × 215 pixels | 640 × 430 pixels | 1,024 × 687 pixels | 1,280 × 859 pixels | 2,896 × 1,944 pixels.
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Summary
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English: Sieving: The Gari is sieved to separate coarse particles, with a standard size sieve to produce fine granules. A grinder is used to break the large granules into smaller ones.
Roasting: The grits are then roasted or fryed in a hot frying tray or pan to form the final dry and crispy product. Gari is normally white or cream, but will be yellow when made from yellow cassava roots or when fried with palm oil. It is important to make sure the taste and smell is acceptable to local consumers. Yellow cassava roots and palm oil are rich in vitamin A and therefore make nutritious gari. The roasted gari are spread on a raised platform in the open air to cool and dry.
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| Source | Own work | ||
| Author | Liberty photography |
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I, the copyright holder of this work, hereby publish it under the following license:
This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.
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- to share – to copy, distribute and transmit the work
- to remix – to adapt the work
- Under the following conditions:
- attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.
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This image was uploaded as part of Wiki Loves Africa 2017 photographic contest.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 10:31, 29 November 2017 | | 2,896 × 1,944 (2.53 MB) | Liberty photography (talk | contribs) | User created page with UploadWizard |
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