|Better Farming Series 16 - Roots and Tubers (FAO - INADES, 1977, 58 p.)|
|The use of cassava in food|
Gari and atcheke are much liked in Africa.
To make gari, peel and grate fresh cassava. Then press it in baskets or sacks for three or four days, until it begins to ferment. After rubbing it through a sieve, heat it, dry, in a pot, stirring all the time to prevent sticking. Afterwards, remove impurities with a sieve.
To make atcheke, cassava is prepared as for gari. But the flour is steamed instead of being cooked dry in a pot.