1. Peel off the back of the cassava tubers. Try as much as possible not to peel too deep.

2. Wash the peeled tubers. Use a lot of water because this is the only washing you are going to do.

3. Cut the tubers into medium sizes. This is because they are going to be ground in a grinding machine. Smaller sizes increases the speed.

4. Take them to the machine (usually a very big one) and grind them.

5. After the grinding, the cassava powder (still watery) need to be packed in long bags and drilled to ultimate dryness in a jack for 2-3 days.

6. Using a wide sieve, sieve off the fine cassava powder from other particles.

7. Then, using a wide frying pan, fry the powder in reasonable portions until it becomes very dry and brittle.

8 Pack your garri in a dry place, and start enjoying your meal.

Seriously this affects the price of GARRI because if we have many producers of GARRI, the price is definitely going to reduce.

GARRI PRODUCTION SATISFIES HUNGER AND PROVIDES EMPLOYMENT OPPORTUNITIES.

You this garri boy, wetin Mr. Elewa do you sef. You carry his name, gave birth to plenty garri activists etc. You no well at all.