Sunday started with high hopes and eager energy as I rallied the kids for a family project—processing garri from cassava harvested right from our small farm. It was supposed to be a fun, bonding experience, teaching them the age-old tradition of turning cassava into one of our favorite staples. Little did I know, the day would take a very different turn. The first few steps went smoothly, almost too smoothly. The cassava had been harvested for us and we peeled them with a sense of accomplishment, and tossed the tubers into water, feeling like seasoned farmers. Next came washing, then blending. Yes! I meant blending. We chopped them into small pieces and blended them at home with our blender, then went ahead to squeeze out the water with all the excitement in a properly washed pillowcase (we didn’t have the appropriate sac). The fermentation stage passed days before without drama, and by mid-afternoon of Sunday, we were ready for the final step—frying the cassava into garri. My yo...
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