Cassava is a common staple food in Nigeria and according to data from Nigerian Bureau of Statistics, the country has the highest production quantity in the world, averaging about 60m tonnes per annum in the last few years. While release of improved varieties by the International Institute of Tropical Agriculture (IITA) has continued to increase yield over the years, experts note that the country has failed to harness the crop properly, which results in wastage of an estimated 14 million metric tons of cassava peels annually.

Cassava needs no introduction to Nigerians and many other Africans as the root crop is used to make the popular garri, fufu, starch, and ingredients for lots of other delicacies and industrial inputs. However, consumers peel the root and discard the peels which comprises 5% to 15% of the crop. Wherever cassava is processed, you usually see huge heaps of peels which becomes a problem to dispose.

However, new studies have shown that those cassava peels we waste are highly nutritious for animal feed and if exploited to the fullest can yield at least four million tonnes of high quality animal feed ingredients valued at around USD 600m per annum. A team of experts from the International Livestock Research Institute and International Institute of Tropical Agriculture who innovate latest technology for grating, pressing, pulverising and sieving cassava peel cake have confirmed that cassava peels contain a significant amount of cyanogenic glycosides and have a higher protein content than other tuber parts.

Wet and dried are the two categories of cassava peels. These are converted into cassava peel cakes after series of manual and mechanical processes. The two types are also divided into fine and coarse mash. Existing information signifies that fine mash is appropriate for poultry, fish, and pigs while coarse mash is targeted at feeding cattle, goat, sheep and pigs. The information further indicates that fine mash has higher economic value, while coarse mash is cheaper.
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Dodorishi

Meat, bay leaves, plantain & pepper sauce makes up this appetizing dish. It can be served as lunch or dinner.



Ingredients

• Half kilo of assorted meats (beef, goat meats, saki, cowleg, snails, chicken - you can pick and choose what type of meats to add)
• 5 Chili peppers, 6 Balls of tomatoes
• 1 red bell pepper (tatashe)
• 1 green pepper
• 1 yellow pepper
• 2 Onions
• Curry powder
• Condiment stew seasoning powde
• The best maggi cubes
• Thyme
• Bay leaves
• Salt
• Vegetable oil/cooking butter
• 2 - 3 pieces of ripe plantains.


Preparation Method

• Wash your assorted meat, put into a dry pot. Add your bay leaves,a pinch of salt, thyme and maggi cubes. Use separate pots if using chicken and/or snails
• Cover the pot tightly and shake all added ingredients together(that is mixing them thoroughly).
• Leave inside pot for 20 mins without cooking. This will allow for the ingredients to penetrate into your meats. After 20 mins, add..... to read more, click https://promomonger.com/prepare-your-deliciously-awesome-dodorishi-with-ease/